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The Icelandic name for this very popular everyday tart, which is actually a distant relative to the famous Austrian Linzer Torte, is a bit of a mystery. The common explanation is that this version is so quick and easy that practically anyone can make it and it doesn’t often fail, so it is the perfect cake for a young bride to bake when she wants to treat her husband to something special. It is also quite inexpensive. Rhubarb or prune jam is the traditional filling for this tart but any jam can be used.

100 g rolled oats

125 g flour

90 g brown sugar

½ tsp baking powder

¼ tsp cinnamon

125 g butter or margarine, softened

150 ml rhubarb jam

Preheat the oven to 375°F. Mix all the ingredients, except the jam, in a bowl. The mixture should be crumbly but soft. Reserve ¼ of the mix for the topping. Put the rest into a 7-inch tart pan and press it firmly down and up against the sides. Spread the jam evenly over the bottom and crumble the rest of the dough over it. Bake for 25 minutes, or until golden brown.