Always check the labels of the products you use.
Method
- 1
Base. Heat the oven to 190 °C (170 °C fan) and line the large tin. Beat the flour, sugar and salt with 225 g butter, a piece at a time, until like damp sand. Take out about 300 g for the streusel.
- 2
Prebake. Press the remaining mixture firmly into the tin and bake 14-18 min, until golden at the edges.
- 3
Streusel. Mix the oats, pecans and brown sugar into the reserved crumbs, then rub in the last 30 g butter until small clumps form.
- 4
Filling. Mash the jam, raspberries and lemon juice together with a fork, leaving some berry pieces.
- 5
Bake. Spread the filling over the hot base, scatter the streusel over and bake 22-25 min, until bubbling and deep golden.
- 6
Cool. Cool completely, about 2 h, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
12.3 g per serving
24.6 % of the 50 g daily maximum · 49.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- electric mixer
- fork
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 212 kcal |
| Protein | 2.2 g |
| Carbohydrate | 27.7 g |
| of which sugars | 12.6 g |
| of which free sugars | 12.3 g |
| Fat | 10.6 g |
| of which saturates | 5.6 g |
| Fibre | 1.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
