Flapjack tart

Name: Flapjack tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g gooseberries; 60.00 ml jam apricot; crème fraîche or yoghurt, to serve; 125.00 ml margarine, melted low fat; 200.00 g oats rolled; 10.00 ml ginger ground; 100.00 g brown sugar

6 servings

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By Food24 November 03 2009

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Ingredients (7)

500.00 g	gooseberries
60.00 ml	jam — apricot
	crème fraîche — or yoghurt, to serve

CRUST

125.00 ml	margarine, melted — low fat
200.00 g	oats — rolled
10.00 ml	ginger — ground
100.00 g	brown sugar

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Method:

Preheat oven to 180 ºC.
CRUST: In a mixing bowl, mix margarine, oats, ginger and brown sugar. Press mixture into base of a lightly greased 20 cm diameter springform pan.
Bake for 20 minutes, or until golden brown. Cool on a wire rack, then remove from pan to a plate.
Heat gooseberries and jam in a saucepan over low heat until jam melts. Pile fruit onto crust and cut tart into wedges.
Serve with crème fraîche or yoghurt.