• This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste.

    TO DRINK: Corretto espresso would also work here; instead of using grappa, try lacing it with brandy


    Serves: 1 tart
    Cooking Time: 1 hour 20 mins


    • BASE
    • 300g cake flour
    • 100g self-raising flour
    • 150g castor sugar
    • zest of 1 lemon
    • 150g butter, at room temperature
    • 60ml milk
    • 3 egg yolks, lightly beaten
    • 400g cherry jam
    • icing sugar, to dust
    • fresh cream, whipped, to serve



    For the base, sift all the dry ingredients together in a mixing bowl, add the lemon zest and make a well in the centre. Rub in the butter.


    Combine the milk and the egg yolks, and slowly mix it into the flour mixture to form a dough. Wrap it in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 180°C.


    On a lightly floured surface, roll out the pastry and line the sides and base of a loose-bottomed tart tin and reserve the offcuts.


    Spread the jam evenly over the pastry. Using the offcuts, cut strips to fit in a criss-cross pattern over the jam.


    Bake until cooked and golden, about 25 – 30 minutes.


    Remove and cool slightly on a wire rack. Dust with icing sugar and serve with a dollop of cream.