This tart is one of my favorite breakfast tarts I learned to love living near Turin where I attended a Master's program at the University of Gastronomic Sciences. Such an amazing year full of flavor and this was a special breakfast for when I hosted Airbnb guests in my flat. This dough is quick to make by hand, and even quicker by food processor - my preferred method. Any jam can be used and if you like something less sweet, quickly mix up 1 cup of frozen berries with 1 Tablespoon of chia seeds and heat until warmed in a saucepan and leave to cool (to room temperature) and 'gel' for your tart. If you don't have a tart tin, a springform cake pan will do.

Makes: 1 tart, 8 or 9 inch tart tin

For the dough:

1/2 cup (125g) cold, unsalted butter

pinch sea salt

2 cups (250g) all purpose flour

1 egg

1 cup (100g) powdered sugar

zest of 1 lemon

1/2 cup (200g) jam

1 Tablespoon milk to brush dough before baking

Method

In a large bowl (or food processor) combine butter, sea salt and flour and rub in until you get a 'sand-like' texture.

Next using a wooden spoon to stir in (or food processor) stir in the egg, powdered sugar and lemon zest to form a firm ball of dough.

Wrap in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, preheat the oven to: 340F/170C.

Roll out the dough on a lightly floured surface until it's 1/4" thick.

Measure and cut the dough to fit your round pie pan and transfer the dough to the tart tin. Prick the bottom with a fork and cut excess dough away.

Top the bottom crust with jam.

Next, cut the lattice strips to place on the top. I prefer strips about 3/4" of an inch in width.

Then, lay the lattice strips in a woven pattern over the top of the jam.

Brush the exposed dough with a bit of milk.

Bake until golden brown, approximately 50 minutes.

Allow to cool and slice into wedges to serve ideally with an espresso to balance the sugary-sweet jam. Enjoy