• 300 grams plain flour
• 1/2 cup plus 2 tablespoons sugar
• 1/2 teaspoon baking powder
• pinch of salt
• 150 grams cold butter, cut into small pieces
• zest of one lemon
• 2 eggs
• 1/3 cup of your favourite jam or fruit filling
Preheat oven to 180c.
Butter a 25 ½ cm fluted tin and set aside.
Place the flour, baking powder, salt, sugar and lemon zest in a large mixing bowl and mix with your fingers or use a food processor to blend in the butter until the mixture forms rough crumbs. Add in the eggs working the dough until it starts coming together. It will be a little sticky so you can then start to gently knead the dough incorporating a little flour if needed.
Make a ball with the dough and cut off one third of it with a knife for the lattice decoration.
Roll out the larger ball of dough into a circle to fit the tin and press into the greased pan. Gently press the dough into the grooves making sure the dough is evenly distributed in the pan. Prick the dough with a fork, and then spread over the jam evenly.
Make little balls out of the reserved dough and roll each one into a strip. These do not need to be all even and perfect. Place the strips over the jam, pressing lightly at the edges to join them to the crust.
Bake for about 25-30 minutes or until the top is lightly golden.
You may serve it warm with some whipped cream or ice cream or by itself at room temperature.