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
- 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.