Ingredients

For the Shortcrust Pastry:

• 2 ½ cups (310 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tsp baking powder
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg
• 1 large egg yolk
• Zest of 1 lemon

For the Filling:

• 1 cup (250 g) strawberry jam
• 1 ½ cups (200 g) fresh strawberries, halved

For Garnish:

• Powdered sugar, for dusting
• Fresh mint leaves (optional)

Step-by-Step Method

1. Prepare the Shortcrust Pastry:

1. In a large bowl, whisk together the flour, sugar, and baking powder.
2. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Add the egg, egg yolk, and lemon zest. Mix and knead gently until the dough comes together.
4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat and Prepare:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch tart pan.

3. Roll Out the Dough:

1. Roll out two-thirds of the chilled dough on a lightly floured surface to fit the tart pan.
2. Press the dough into the pan, trimming any excess. Prick the base with a fork to prevent bubbling during baking.

4. Add the Filling:

1. Spread the strawberry jam evenly over the pastry base.
2. Arrange the halved fresh strawberries on top of the jam.

5. Add the Lattice or Decorative Top:

1. Roll out the remaining dough and cut into strips or shapes. Arrange them over the filling in a lattice pattern or any decorative design you prefer.

6. Bake:

1. Place the tart in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown.
2. Let the tart cool completely in the pan.

7. Garnish and Serve:

1. Dust the cooled tart with powdered sugar.
2. Garnish with fresh mint leaves for a pop of color, if desired.
3. Slice and serve at room temperature or slightly chilled.