Greek jam lattice top tart recipe

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon finely grated lemon zest
• 9 ounces (250 g) unsalted butter, at room temperature, plus more for greasing the tart pan
• 2 tablespoons sugar
• 1 egg
• 3 tablespoons brandy or fruit liqueur, preferably orange or apricot
• 1 teaspoon vanilla extract
• 1½ cups good-quality apricot jam, or any other good-quality fruit jam of choice
• 1 egg yolk, lightly whisked with 1 tablespoon water

1. In a bowl, combine the flour, baking powder, and lemon peel.
2. In a stand mixer fitted with the whisk attachment, beat the butter and sugar until fluffy. Add the egg and continue mixing until blended. Beat in the brandy (or liqueur) and vanilla.
3. Change the whisk attachment to a dough hook and slowly add the flour mixture, in ½-cup increments, until a dough forms. Knead for a few minutes, but don’t overwork it. Remove the dough and let it rest at room temperature for 20 minutes.
4. Divide the dough into 2 balls, one slightly larger than the other. Break off a golf ball–size piece from the larger ball and set it aside.
5. Position a rack in the center of the oven and preheat it to 350°F (175°F). Lightly butter a 10-inch tart pan.
6. Spread a sheet of parchment paper or wax paper on a work surface and flour it lightly. Roll out the larger ball of dough to a round slightly larger than the circumference of the pan. Lift the paper carefully, place with dough side down over the tart pan, and carefully peel away the paper on the back side of the dough so that it folds gently and evenly into the tart pan. Press the edges slightly. Take a knife and skirt the edge of the pan to cut away any excess dough.
7. Collect the scraps and combine them with the smallest ball of dough. Roll it out to a round about ⅛ inch thick. Cut out 4 to 6 strips, each ½ inch wide. Position these around the rim of the tart pan, going all around the circumference of the pan, to form a ledge that you can attach the lattice strips to after the tart is filled with jam. Press lightly to anchor in place.
8. On a floured piece of parchment or work surface, roll out the remaining pastry ball to a sheet about 10 inches (25 cm) square. Cut ½-inch strips of dough to form the lattice.
9. Spread the jam evenly inside the tart shell.
10. Take the lattice strips one at a time and place them over the tart, first in one direction and then in the other, to form a decorative latticed top. Secure the lattice strips to the pieces you’ve already pressed around the rim. Trim any excess dough with kitchen shears or a small sharp knife.
11. Brush the lattice top with the egg yolk. Bake until the pastry is set and golden, 30 to 35 minutes. Let cool for at least 30 to 40 minutes for the jam to set before serving.