This is a lovely tart with a flapjack base, a creamy and subtle middle layer and a fruit top. It is simple and quick to make but tastes elaborate. It is best to make with fresh summer fruit on top but in winter you can use some good jam (warmed slightly to make it easy to spread) like black cherry or that delicious Hungarian apricot jam they sell in most supermarkets quite cheaply.
Pre-heat oven to Gas 4 (350°F/180°C). Put the brown sugar and butter into a saucepan and gently melt but do not let it boil. Remove from heat and stir in the porridge oats. Grease a china or aluminium flan dish, about
© 1976 Josceline Dimbleby. All rights reserved.