Monday, January 23, 2012
(adapted from “delicious” magazine September 2002)
180g unsalted butter, softened
1/3 cup caster sugar
½ tsp vanilla extract
½ lemon, zested
1 ¾ cups plain flour, sifted
2/3 cup peach jam (or any other jam, I used mixed berry)
1 egg, beaten
Icing sugar, to dust
Beat butter and sugar until pale. Add vanilla extract, lemon zest and egg, then slowly add the flour. Bring together to form a rough dough. Turn out onto a lightly floured work surface and knead to combine, then divide into 2 rounds. Wrap each round in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180oC. Grease a 26cm loose-bottom fluted tart pan. Remove a dough round from the fridge and roll out on a lightly floured surface to fit the tart pan, then use to line the pan. Spread with the jam, leaving a 1 cm border.
Roll out half the remaining dough round to a 26cm rectangle. Cut into 10 strips. Lay 5 strips across the jam then remaining strips the opposite way. Trim excess pastry, then roll remaining pastry into a thin sausage shape. Fit around edge of tart as a border. Brush with egg, then bake for 20 minutes or until golden. Cool and serve dusted with icing sugar.