Grated Shortcrust Jam Tart

Preheat the oven to 180°C (conventional heat, top/bottom, no fan). Prepare a 20–22 cm pan: line the bottom with parchment; lightly grease the sides with a thin layer of butter or line them with a strip of parchment as well. This will make it easier to remove the tart and keep the edges neat.

In a bowl, combine the sifted flour, baking powder, salt, and vanilla sugar (if using). Mix with a whisk or spoon until the baking powder is evenly distributed so the dough bakes evenly without dense spots.

Add the cold butter cubes to the flour mixture. Working quickly, rub the butter into the flour with your fingertips or cut it in using a knife/pastry scraper until you get fine crumbs. The butter shouldn’t melt: the colder the mixture, the more crumbly the tart will be.

Add the sugar to the crumbs and mix. In a small bowl, lightly beat the egg with a fork until smooth and pour it into the crumb mixture. Quickly gather the dough into a ball: stir with a spoon first, then knead briefly by hand for 10–15 seconds, just until uniform. Don’t knead for long or the tart will be tougher.

Divide the dough into two parts: a larger piece (about 2/3) for the base and a smaller piece (1/3) for the top. Wrap the smaller piece in plastic wrap or place in a bag and freeze for 15 minutes. Cover the larger piece and keep it in the refrigerator so it doesn’t warm up.

Take out the larger piece of dough. Press it into the pan and spread it over the bottom, then form sides 2–3 cm high. It’s easiest to flatten the dough with your hands first, then compact the bottom with a glass, moving from the center to the edges. Prick the base all over with a fork so it bakes evenly and doesn’t puff up.

Spread the jam evenly over the base, leaving a 0.5–1 cm border from the sides: when heated, the filling can bubble and rise. If the jam is too runny, simmer it for 3–5 minutes until thickened and cool completely, or stir in 1 tsp flour and mix well until smooth.

Remove the chilled smaller piece of dough and grate it on a coarse grater directly over the jam, distributing the shreds evenly. Place the pan on the middle rack and bake for 30–35 minutes until golden. Judge doneness by color: the top should be nicely browned and the edges slightly darker.

Remove the tart from the oven and let it sit in the pan for 20–30 minutes so the filling can set. Then carefully remove it, peel off the parchment, and cool completely on a rack for another 10–15 minutes. Slice with a sharp knife and serve.