Method

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.

Add the softened butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.

Add the egg, vanilla extract, and lemon zest (if using). Mix until the dough comes together. Be careful not to overwork the dough.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. This will help the butter firm up and make the dough easier to roll out.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 3: Roll Out the Dough

After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out about two-thirds of the dough to fit your tart pan (about 1/4-inch thick).

Carefully transfer the rolled-out dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

Step 4: Add the Filling

Spread the fruit jam evenly over the bottom of the tart crust.

Step 5: Create the Lattice Top

Roll out the remaining dough to form strips for a lattice top. Lay half of the strips horizontally across the tart, then weave the other half vertically to create a lattice pattern.

Trim any excess dough and press the edges to seal. You can also fold the edges of the bottom crust over the lattice for a more rustic look.

Step 6: Bake the Tart

Place the tart in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.

Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Variations

Different Jams: Use any type of jam or preserve you prefer, such as fig, blueberry, or even nut butter for a twist.

Nutty Addition: Add 1/2 cup (50g) of finely chopped nuts (like almonds or hazelnuts) to the dough for a crunchy texture.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.