How to make it
9 steps. Take it one step at a time.
Combine the flour, sugar, and a pinch of salt
In a large mixing bowl or on a clean surface, combine the flour, sugar, and a pinch of salt.
Add the cold cubed butter
Add the cold cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse sand.
Make a well in the center
Make a well in the center and add the egg, egg yolk, and lemon zest. Knead quickly by hand until a smooth dough forms. Do not overwork the dough.
Wrap the dough in plastic wrap and refrigerate
Wrap the dough in plastic wrap and refrigerate for at least 30 to 60 minutes.
1 hrPreheat your oven
Preheat your oven to 180°C (356°F). Grease and flour a 9-inch tart pan.
Roll out about two-thirds of the dough
Roll out about two-thirds of the dough on a lightly floured surface to fit your tart pan. Transfer it to the pan and trim the edges.
Spread the jam evenly
Spread the jam evenly over the base of the pastry.
Roll out the remaining dough
Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the jam.
Bake for 30-35 minutes or
Bake for 30-35 minutes or until the pastry is golden brown. Allow to cool completely before removing from the pan.
35 min
A little kitchen wisdom
Use high-quality fruit jam for the best results. Apricot, cherry, or plum are traditional choices. Ensure the butter is very cold to keep the pastry flaky.
