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Cosmopolitan Lattice Tart and Vanilla Custard.

What to do:
225g plain flour, plus extra for dusting
110g cold unsalted butter, diced
75g icing sugar
Zest of 1 lemon
½ teaspoon vanilla bean extract
1 medium egg, beaten
1 Jar Berry Cosmopolitan Preserve
1 tin of creamy custard or whipped cream to serve
½ teaspoon vanilla bean extract to serve

1. Rub the flour and butter together until crumbed. Add the sugar and mix together.
2. Add the egg, vanilla and lemon zest. Hand mix until a soft dough forms - try to keep the mixture cool. If the pastry isn’t forming into a dough, add a teaspoon of cold water at a time until it does.
3. Wrap the pastry in cling film and refrigerate for 30 mins.
4. Remove the pastry from the fridge. Preheat your oven to 200°c/180°c fan. Grease and flour an 8” tart case or individual cases. 
5. Roll out ¾ of the dough on a lightly floured surface. Line the pastry tin with the dough. Refrigerate for 10 mins. Spread the jar of Berry Cosmopolitan Preserve across the pastry base. Chill whilst cutting strips for the lattice. Top the tart with lattice strips of pastry.
6. Bake for 30-35 mins until the pastry is just golden, and the jam is bubbling slightly.
7. Leave the tart in the tin to cool and for the jam to set.
8. Mix the vanilla and custard or cream and serve with the tart.