Chilling time:

1 hr

Special equipment:

9in (22cm) tart pan

baking beans

Ingredients:

1 1/3 cups all-purpose flour, plus extra for dusting

7 tbsp unsalted butter, chilled and diced

1/4 cup sugar

1 egg yolk, plus 1 egg, beaten, for glazing

2 tbsp milk, plus extra if needed

1/2 tsp pure vanilla extract

14oz (450g) jar good-quality raspberry, cherry,

or apricot jam

Method:

1 Rub the flour and butter together in a bowl until they form fine crumbs. 

2 Stir in the sugar. Beat the egg yolk with the milk and vanilla and add it to the dry ingredients, bringing the mixture together to form a soft dough. Use an extra tablespoon of milk if the mixture seems a little dry. Wrap in plastic wrap and chill for 1 hour.

3 Preheat the oven to 350°F (180°C). 

4 Roll out the pastry on a well floured surface to 1⁄8in (3mm) thick. It will be quite fragile, so should it begin to crumble, just bring it together again with your hands and give it a gentle knead to get rid of any cracks. 

5 Use it to line the pan, leaving an overlapping edge of 3⁄4in (2cm). Use a pair of scissors to trim any excess pastry that hangs down further than this. 

6 Prick the base all over with a fork. Roll up the excess pastry and chill for later use.

7 Line the pastry crust with a piece of parchment paper and weigh it down with baking beans. 

8 Place the crust on a baking sheet and blind bake for 20 minutes. Remove the beans and paper and return it to the oven for another 5 minutes if the center still looks a little uncooked.

9 Increase the oven temperature to 400°F (200°C). Spread the jam in a ½-3⁄4in (1-2cm) layer over the pastry crust. 

10 Roll out the remaining pastry into a square just larger than the tart and 1⁄8in (3mm) thick. Cut the pastry into at least 12 strips, 1⁄2in (1cm) wide, and use these to top the tart in a criss-cross fashion, making a lattice effect.

11 Use a little beaten egg to secure the strips to the side of the tart and to gently brush the lattice. 

12 Return the tart to the oven for 20–25 minutes until the pastry lattice is cooked through and golden brown on top. Cool for at least 20 minutes before eating while still warm with thick cream, or cold.

STORE:

The tart will keep in an airtight container for 2 days.