• Active Time 15m
  • Total Time 3h 45m

Makes 4 cups


  • For the Pastry Dough:
  • 1/4 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, diced
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • Pinch of salt
  • 2 cups all-purpose flour
  • For the Filling:
  • 1 cup strawberry, raspberry or blueberry jam
  • For the Egg Wash:
  • 1 large egg
  • 1 teaspoon water
  • Pinch of salt


TO MAKE THE DOUGH IN AN ELECTRIC MIXER: In the bowl of a standing mixer or with a hand-held blender, cream the sugar and butter together. Mix in the eggs, vanilla and lemon zest until smooth. Add the salt and flour and mix until the dough comes together. Be careful not to overmix the dough or it will be tough.

TO MAKE THE DOUGH BY HAND: Place the flour, salt and sugar in a bowl. With your fingertips, work the butter into the dry ingredients until it resembles coarse meal. In a small bowl, lightly whisk together the eggs, vanilla and lemon zest. Add the wet ingredients to the flour-butter combination and mix until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill for at least 1 hour or overnight.

TO ROLL THE DOUGH: Cut off 1/3 of the dough and set it aside for the lattice top of the tart. Press the remaining dough into a disk, and roll it out on a lightly floured surface into a 12-inch round about 1/4-inch thick. Trim any rough edges, transfer the round to a parchment-lined cookie sheet, and chill while you roll out the other piece of dough into a 10 x 6-inch rectangle.

To make the strips for the lattice top, cut 12 even 10-inch strips. Cut 2 strips in half to make 5-inch lengths. You will have a total of 14 pieces.

Remove the pastry round from the refrigerator and, with a spatula, spread the jam over the surface of the dough, leaving an inch border all around. Place 7 strips of pastry over the jam. Use 2 of the short strips at the ends. Trim off any excess dough that drapes over the edge of the tart. Turn the tart and repeat the procedure with the remaining strips of dough to form a lattice pattern. Fold the border of the tart over to cover the ends of the lattice, making a 1-inch rim.

TO MAKE THE EGG WASH: In a small bowl, whisk together the ingredients. With a pastry brush, lightly brush the dough with the egg wash. Press the tines of a fork into the edge of the crust to make a decorative pattern. Chill the tart for 1 hour before baking.

Preheat the oven to 350 degrees F. Bake the tart for 30 to 35 minutes in the upper third of the oven, until the crust is lightly browned. Remove the tart from the oven and slide it onto a rack to cool. Chill for 1 hour and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3627

nutrition information per serving

275 calories; 14g total fat; 111mg cholesterol; 61mg sodium; 32g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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