Out of the many cakes and sweets we grew up with, this one is probably the one we had the most. It went under the category "healthy", simply because there was almost a full jar of blueberry jam in it. Jam = fruit = healthy. We called granny this morning to make sure the ingredients are exactly the ones she used, because we like to be precise in our statements.
125g Butter - Cubed
1 Egg Yolk
Pinch of salt
1 Jar of Jam. The original recipe calls for Blueberry, but Raspberry are pretty awesome too!
Place flour, sugar and pinch of salt in a fountain shape, egg and yolk in the middle. With a fork, incorporate in a circular motion.When it resembles crumbles, work the cold butter in the dough. Be quick, try not to warm up the butter, and keep kneading till the surface is smooth. Place in the fridge for at least 30 minutes.
Heat the oven at 160°C. Roll the pastry flat, even, to fit in the tin. Leave some for the top decorations. Pinch the dough with a fork, fill the tart with blueberry jam, be careful not to overfill it as it might spill out and burn in the oven. Decorate by rolling long strips of dough and positioning them across the tart.
Bake for 30/40 minutes, let cool out of the oven. Make a lovely cup of tea, add some icecream, or enjoy just the way it is.