BLACKBERRY JAM TART

A simple tart, perfect for breakfast and for a snack.
A crunchy, crumbly and tasty sweet treat, you will smell the scents of butter, lemon and especially blackberry jam, the tart will be even more special if the jam is homemade.

Cut the butter into pieces, put into a bowl and rub into all the other ingredients for the pastry, except for the egg. Once the mixture resembles fine breadcrumbs, add the egg and knead with the hands, just enough   to give a smooth dough. Do not overwork the pastry or it may heat up and become too stretchy to work with.

Wrap in cling film and refrigerate for at least 40 minutes. Divide the pastry into two pieces and roll out one to a thickness of about half a centimetre. If necessary, sprinkle with flour to help rolling. Now lift up using the rolling pin and line a flan dish, preferably with a loose bottom, or a classic cake tin, greased and lined with parchment to make sure the tart does not stick.

Trim the sides down to 1 cm, cutting away the excess pastry, then prick the base with a fork and fill with the jam. Make the lattice with the rest of the pastry.  Roll it out quite thinly and use a pizza wheel to make strips. Place them on top of the jam, in a crisscross pattern. Tidy up the edge with the pizza wheel, trimming the ends off any strips that are too long.

Roll the remaining pastry with your hands to make a long, 2 cm thick “rope” and  wind this around the outer edge of the tart, pressing it down lightly with your fingertips. Bake the tart at 170°C for about 35/40 minutes in a static oven. Wait about an hour before serving it.

TIPS: Store at room temperature under a glass dome for up to a week.