Ingredients:
200 gr. 00 flour
100 gr. caster sugar
100 gr. butter
1 egg
1 egg yolk
1 Pinch of salt
400 gr. jam (your favourite flavour)
1 unwaxed lemon
Place flour, sugar, lemon zest and a pinch of salt on a working board and mix.
Add the cold butter in small pieces and squeeze it until the mixture become sandy.
Make a well with the mixture. Add one egg and one egg yolk and mix.
Knead the mixture until smooth. Now we’ve got the shortcrust pastry.
Wrap the shortcrust pastry in cling film and let it rest in the fridge at least 30 minutes.
Flatten the shortcrust pastry with a rolling pin.
Rub some butter over a 24 cm. tart tray with detachable bottom, then sprinkle some flour and shake the tray.
Roll the shortcrust pastry around the rolling pin and place it on top of the tray, rolling the pin from one end to the other.
Press down with your fingers following the shape of the tray.
Roll over the tray edges the rolling pin to cut the excess shortcrust pastry off.
Make holes all over the base with a fork.
Pour the jam onto the base and even it.
Use the left over shortcrust pastry to make a ball and flatten it with the rolling pin, cut it into 1.5 cm. wide stripes.
Place the stripes on top of the jam, stick down both edges with your fingers.
Place the tart into a pre-heated fan oven 180 degrees until golden brown (25 / 30 min.)
When cooked let it rest at room temperature for 1 / 2 hours.
© Lucainhiskitchen/Anna Bianco 2020