Vegan Hungarian Tart

This jam tart is one among my favourite golden oldies.  It’s simple yet sophisticated at the same time.  The biscuit base of this tart is so delicious  covered in jam and a crisp, crumbly top.  Warning! Very addictive. Recipe as follows:

• Ingredients
• 250g vegan butter  (Flora Plant Butter) 
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) icing sugar (increase sugar if you like it sweeter) 
• 1 tbsp (15ml)  vanilla essence
• 1/2 cup (125ml) maizena (cornflour) 
• 3 level cups (250mlx3) flour + 1 off 30ml cup  
• 1 Cup (250ml)  Mixed fruit jam or  jam of your choice

• Let’s Bake
• Preheat your oven at 180C. 
• With an electric mixer, cream the plant butter, oil, icing sugar and vanilla essence until light and fluffy.  
• Mix the flour and maizena together, then add a little at a time to  the creamed mixture until you get a nice soft dough.
• Note: sometimes you may not need all the dough. 
• Use a square or rectangular baking tray.  Line it with baking paper or spray with  spray and cook olive oil 
• and then spread 3/4th of the dough in a baking tray about 1 cm thick.  
• Use a, fork and make holes on the flattened dough. 
• Spread the jam over then grate the leftover dough on top. Bake in preheated oven at 180 C for about 30-45 minutes. (This depends on how thick you flatten out the dough) Slice into squares as soon as its out of oven.  
• Allow to cool completely before serving. 
• (Note:  Oven temperatures differ.  If the tart is uncooked, pop it back into the oven bake until well done).