Ingredients:

2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1/4 cup oats; quick or old-fashioned
2 cups raspberry jam
1/2 cup fresh raspberries
Directions:

Preheat oven to 350F.
Line a 13 x 9-inch baking pan with parchment paper or foil, leaving an overhanging border on the two short sides.
Pulse the flour, sugar and salt in the work bowl of a food processor until combined.
Drop in the butter and process until clumpy, coarse crumbs form, about 30 seconds.
Press 2 1/2 cups of the dough into prepared pan in an even layer.
Bake 20 minutes or until firm and golden.
Cool on a rack 20 minutes.
Stir the oats into the remaining dough.
Spread the jam evenly over the crust and crumble the oat mixture over the top.
Scatter the raspberries over all.
Bake 30 minutes; the top should be golden and the filling bubbling.
Transfer to a rack to cool completely.
Using the parchment handles , lift the cookies out of the pan onto a cutting surface and cut into approximately 2-inch squares.

Ingredients:

1 1/2 pints blackberries

1/2 cup granulated sugar

1 tablespoon cornstarch or tapioca flour

1/2 teaspoon freshly squeezed lemon juice

1 9 1/2-inch tart crust

Streusel

3/4 cup all-purpose flour

1/3 cup firmly packed brown sugar

Pinch of kosher salt

3 ounces cold unsalted butter, cut into 1/2-inch pieces

1 recipe Chantilly cream (see below)

To make the streusel: In a food processor, combine the flour, brown sugar, salt, and butter and pulse until the butter is the size of large peas. Sprinkle evenly over the blackberry filling. Bake until the streusel is browned and the fruit is bubbling, about 25 minutes. Let the tart cool until it can be handled, then remove the pan sides and place on a platter. Serve warm or at room temperature, with chantilly cream on the side.

Planning ahead: The streusel made be made two days in advance, covered and refrigerated. The tart is best served the day it is made. Store at room temperature. You may reheat the tart in a 325° oven for 10 minutes.

Chantilly Cream

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar

Put the cream, vanilla and sugar in a bowl and whip by hand with a whisk or with an electric mixer on medium speed until soft peaks begin to form. The cream should hold its shape but still be very smooth. Cover and refrigerate until serving.

Planning ahead: You can whip the cream an hour or two in advance, cover and refrigerate it. If it sits longer than that, it will start to thin out and you will need to rewhip it lightly before using. A few quick stirs with a whisk will do the trick.