Ingredients

Method

• 300 g flour
• 150 g icing sugar
• 2 t baking powder
• 2 free-range eggs, beaten
• 2 free-range egg yolks, beaten
• 280 g butter, cubed at room temperature
• 1 cup raspberry jam
• milk, for brushing

Method

Ingredients

1. Combine the flour, icing sugar and baking powder in a large bowl. Make a well in the flour, then add the eggs. Cut in the butter and eggs using a butter knife until a dough forms. Wrap in clingwrap and chill for 30 minutes.

2. Preheat the oven to 180°C. Grease a 28 cm tart case and roll out the dough to a thickness of 3 mm. Cover the bottom of the tart case with half the dough and prick with fork. Spread the jam onto the base.

3. Cut the remaining dough into strips and create a lattice on the jam using the strips of dough. Brush with milk and bake for 30–35 minutes. Serve warm or cold.

Discover more tart recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom