I made a simple strawberry-rhubarb jam to fill a Strawberry Shortcake/Victoria sponge. I wanted it to be quite tart so the cake wouldn’t be too sweet so I used a ratio of 80% sugar to fruit, so 800g sugar to 1kg fruit. I used about 3/4 strawberries and a quarter rhubarb, the rhubarb was just to make the flavour a little more interesting. Macerate the fruit with the sugar for 2-3 hours, then squeeze 1 whole lemon and place the squeezed lemon into the pot to boil along with the fruit until it reaches “thread-stage”. I just halved the very large strawberries and left the small ones whole because I like big chunks of fruit in my jam, but if you like it smoother, then you can chop them up smaller, of course.
This tart is quite possibly the best thing I’ve made all year, I couldn’t stop eating it! It has a bold, sweet-savoury flavour which I find super addictive. The whole composition of the tart- the olive oil wholewheat crust, apricot-rosemary jam and goats’ cheese is just so bizzarre and new to me, but so clever! The apricot-rosemary jam is seriously the best jam I’ve ever had- sweet, slightly tart and a touch herbal from the rosemary which helps balance the sweetness. And I’ve never made a crust like this, it’s completely different from the pâte sucrée and pâte brisee we make in school, there’s no butter or egg in it, the entire thing is bound together with olive oil and lemon juice! Totally weird, but so good. It’s crunchy and crumbly, with nubbly bits of oatmeal and oat bran. The recipe is from one of my favourite French blogs, 543 pages avant la fin du monde.