Grandma's Tart

To prepare grandma's tart, start with the pastry. Pour the flour onto a work surface and create the classic well 1. In the center, pour the egg 2 and the yolks 3.

Add a pinch of salt 4 and sprinkle the sugar over the flour 5. Then add the cold butter cut into cubes 6.

Finally, add the grated lemon zest 7. Begin to knead quickly with your fingertips 8, from the outside in. Knead until you get a soft dough ball 9.

At this point, form a compact dough ball and wrap it in plastic wrap 10. Let it rest for 30 minutes in the refrigerator. After 30 minutes, take the shortcrust pastry and place it on the lightly floured surface, then divide it into 2 dough balls, one slightly larger than the other. Roll out the smaller dough ball with a rolling pin 12 until it reaches a thickness of about 1/4 inch.

Roll the pastry onto the rolling pin 13 and place it onto the well-floured diamond mold. Roll over with the rolling pin, pressing gently 14. Then remove the diamond shapes of the pastry, between the diamonds, pressing with your finger and using a small knife to cut away the scraps on the edge to create your decoration 15. If you don't have this mold, you can also make the strips by hand.

At this point, place in the freezer 16 and quickly knead the pastry scraps, which will be used for decoration. In the meantime, roll out the remaining pastry until you get a disc about 1/5 inch thick and use the rolling pin to transfer the dough inside a 10-inch tart pan 17, preferably with a removable bottom. Make sure the pastry adheres well to the edges, and remove the excess with a knife. Knead the pastry together with the previous scraps. Poke holes in the bottom of the tart with the tines of a fork 18; this step will prevent it from puffing up during baking.

Pour the jam into the mold and level it with the back of a spoon 20. Using small cookie cutters, about 3/4 inch in diameter, cut small cookies from the leftover pastry 19 and place them on a tray lined with parchment paper 21. You can create the shapes you prefer.

Take the diamond mold from the freezer and detach your pastry lattice 22, place it on the tart, pressing gently 23, and remove the excess pastry with a small knife 34. You can use it to make more cookies for decoration.

Brush the edges of the tart with a little water 25 and place the cookies on top 26; this way, they won't come off during baking. You can decorate the tart by placing them at the ends of each strip or wherever you prefer 26. Preheat the oven to 350°F in static mode, bake the tart on the middle rack for about 40-50 minutes. If the strips get too golden, cover the surface with a sheet of aluminum foil. Remove from the oven and let cool completely before unmolding and serving your tart 27.