Banana and oat tart

2 x 20 cm tarts servings Preparation: 40 mins, Cooking: 30 mins By Margaret Rheeder
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Ingredients (14)

120 g butter
30 g sugar
30 ml sunflower oil
1 eggs
500 ml flour — cake
5 ml baking powder
salt — just a pinch
90 g butter — grated
90 ml oats
30 ml sugar
90 ml milk
90 ml jam — apricot
4 bananas — cut into slices
cream — to serve
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Preheat the oven to 180 °C.

Grease two 20 cm pans or tart tins.

1. PASTRY: Combine the ingredients – 120 g butter, 30 ml (2 T) sugar, 30 ml (2 T) sunflower oil, 1 egg, 500 ml (2 c) cake flour, 5 ml (1 t) baking powder, pinch of salt together. Then press into two pans or tart tins.

2. FILLING: Combine the remaining ingredients, except the jam, bananas and cream. Mix well and add a little milk to make it spreadable. 

3. Spread the jam over the pastry and place banana slices on top. 

4. Spread the oat mixture over the bananas and bake for 30 minutes until golden. 

Serve with cream.

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