Preheat oven to 375° F.
Grease and flour a loose-bottomed fluted tart tin.
Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy.
Add the egg and oil, beat until combined.
Add sifted dry ingredients and mix until dough comes together.
Press dough into the prepared tin until the dough reaches up the sides.
Prick all over with a fork and bake for 10-20 minutes until lightly golden.
In the meantime, prepare the filling by placing all the filling ingredients into a saucepan and bringing to a boil. Turn the heat and allow to simmer for a few minutes.
Remove cookie base from the oven and spread the jam, over the dough just to cover. Pour the filling over and spreading it evenly.
Return to the oven for a further 15-20 minutes or until it's a deep golden caramel colour.
Allow to cool completely before removing from the tin.
