4 Tbsp raspberry or strawberry jam, slightly warmed
1 yolk for glazing, mixed with 2 tsp of milk
Instructions
Grease a 8" x 12" baking tray well. ( If you can't find that size, go smaller rather than larger)
Cream the butter and sugar together.
Beat in the eggs and then add the dry ingredients.
Spread ⅘ of the mixture onto the well greased tray.
Slightly warm the jam if cold, so that the jam can be spread thinly enough to cover
Spread the jam over the dough
Heat the oven. 170 C fan forced.
Roll the remaining pastry into thin sausage lengths, adding more flour if necessary. I found that I needed an extra ½ cup.
Place the pastry cords along the edges of the tray, and across, to create a lattice.
Brush the latticework with yolk and milk
Place in oven, turn down to 160C fan forced
Wait for the tart to go quite brown. Minimum 30 minutes so that the bottom is properly cooked. You need to keep a good eye on it as it can burn quickly once hot enough.
Let it cool in the pan and later go around the tart with a spatula or similar.
Place a large breadboard on top of the tart tray and flip them both over together.
Cut into small slices.
Recipe by Pantry Fun at https://pantryfun.com/canans-turkish-jam-tart/