Ingredients
- 500 g all-purpose flour
- 250 g LURPAK cow milk butter
- 200 g icing sugar
- 2 medium eggs
- zest of 1 orange and 1 lemon
- 1 vanilla vial
- 15 g baking powder
1 egg for brushing
For the filling
- jam of your preference
Method
In a mixer’s bowl, with the paddle attachment, beat on medium speed the butter, icing sugar, orange and lemon zest, and vanilla, until light and fluffy.
Next, while stirring constantly, gradually add the whipped up eggs, and beat until completely incorporated. Then, add the flour and baking powder. Keep stirring at the same speed, until it forms into a dough.
Right after, shrink-wrap the dough with a piece of plastic wrap, and refrigerate for at least 3 hours.
As soon as the dough is chilled, take ¾ of it and place it between two sheets of parchment paper. Roll it out with a rolling pin, until it has a bit bigger size than the size of the tart pan.
Afterwards, remove the one sheet parchment paper and turn out the dough onto the 28 cm (or smaller size) round tart pan. Evenly spread the dough into the tart pan, cut the sticking-out edges all around the tart pan, and set them aside. Then, pour into the tart pan as much jam as you prefer.
Next, take the remaining ¼ of the dough and the dough pieces you cut before, and form long strips placing them in a latticework pattern on top of the jam.
Then, mix the egg with a tablespoon of water in a small bowl, and brush it over the dough.
Bake in a preheated oven on the middle oven rack at 180 C fan for about 25 minutes.
