PB&J Oat Tart

Ingredients

• Makes one 9-inch tart or pie
• ¾ cup butter, room temperature
• ¾ cup dark brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chopped peanuts
• 1–1 ½ cups jam, any flavour
• Vanilla ice cream, optional, for serving

Directions

1. Heat your oven to 350ºF and lightly grease a 9-inch removable bottom tart pan or pie plate with non-stick cooking spray. If using a removable bottom tart pan, place it on a sheet pan.
2. In a large bowl, cream together the butter and brown sugar until well combined. Beat in the egg and vanilla extract and set aside.
3. Add the oats to a food processor and pulse until finely ground, about 8 to 10 pulses. Add the flour, baking powder, cinnamon, and salt and pulse to combine. Add in the peanuts and pulse 3 to 4 more times to combine and further chop the peanuts.
4. Add the dry ingredients into the butter mixture and stir well just until combined.
5. Transfer about three quarters of the dough into the prepared pan and, using your hands or a rubber spatula, spread and press the mixture into the bottom of the pan and slightly up the sides to form a half inch crust or so. Spoon the jam onto the crust and carefully spread it into an even layer. Tear and dollop the remaining dough over the jam.
6. Bake for 35 to 40 minutes or until golden brown. The jam might be quite fluid at this point, but it will set up upon cooling.
7. Allow the tart to cool to room temperature then slice and serve with vanilla ice cream, if desired.