Shortcrust Pastry
- 250 grams of flour
- 125 grams of butter
- 70 grams of sugar
- 1 whole egg (beaten)
- egg yolk
- 2 teaspoons of lemon zest
- a pinch of salt
- 250 grams of apricot or blackberry preserves (bonne maman)
Chop butter into pieces.Pulse flour, sugar and butter to crumbly, sandy texture ( no visible signs of butter). Mix in the beaten egg and lemon zest until pastry comes together in smooth elastic ball. Wrap in plastic and rest in the refrigerator for 30 minutes or more.
Preheat oven to 360 degrees. Grease 9 inch tart pan or mini tart pans
Divide dough into two parts, one smaller than the other. Roll larger piece out into 1/4inch thick and press into tart pan or mini tart pans. Spread a thin even layer of preserves on the pastry base and criss cross lattice strips over the top to create long wide diamond openings. Use egg white to brush over lattice.
Bake in oven for about 20-25 minutes or until golden brown