Make the Pastry
Mix the flour, sugar and a pinch of salt together then rub in the butter until it resembles fine breadcrumbs.
Add the egg yolk and 1 tablespoon of ice cold water. Use a knife to mix everything together, adding a little more water as necessary until a dough forms.
Tip onto a lightly floured worktop and knead briefly until smooth (about 30 seconds). Don’t knead too much as the gluten in the flour will develop and turn the pastry rubbery.
Shape into a disk, wrap in clingfilm and chill for 30 minutes. Meanwhile put a flat metal baking sheet inside of the oven and preheat the oven to 180C/ 350F/ GM 4.
Blind Bake the Pastry
On a lightly floured work surface roll the pastry out to 2-3mm thickness then line the tart tin.
Line the pastry with parchment, fill to the top with baking beans (or dried lentils) and transfer to the hot baking sheet inside of the oven. Bake for 15 minutes. Remove the beans and parchment.
Turn the oven temperature down to 160C/ 310F/ GM 2½.
Make the Filling
Spread the jam over the base of the pastry case.
Beat the butter until smooth and creamy – use electric beaters.
Then beat in the sugar and eggs.
Fold the breadcrumbs in and spread the topping over the jam, ensuring it reaches the edges of the pastry case.
Put the tin back in the oven, again on the metal baking sheet and cook for around 40 minutes until golden on top.
Notes
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