| 200g all-purpose flour |
| 100g packed brown sugar |
| 1/2 c. (1 stick) unsalted butter, melted |
| 6 oz. Tait Farms sour cherry jam |
| 1/2 t. baking powder |
| 1/4 t. salt |
Preheat the oven to 350°F. Line an 8x8 pan with parchment paper, leaving an overhang on two opposite sides so the bars can be lifted out after cooling.
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until no clumps of brown sugar remain. Pour the melted butter over the dry ingredients and stir until the butter is fully absorbed; the mixture will resemble coarse, clumping sand.
Transfer two-thirds of the dough into the prepared pan and press down firmly into a tight, even layer using the greased bottom of a measuring cup (or hands).
Spread the jam evenly over the crust, leaving a 1/4" border around the perimeter to keep the jam from boiling against the pan walls and burning.
Crumble the remaining one-third of the dough evenly over the jam. Bake for 30-35 minutes, until the topping is golden and the jam bubbles at the edges.
Transfer the pan to a wire rack and cool completely at room temperature (at least 1.5 to 2 hours) before using the parchment overhang to lift the block out for slicing.