CHERRY JAM TART

Light, delicate shortcrust pastry, a delicious filling and the irresistible aroma of goodness. The secret to a perfect tart is our centrifuged butter, ideal for pastry and biscuits. We've chosen cherry jam, but it's equally delicious with any filling.

First make the shortcrust pastry. Place the softened Virgilio butter in the bowl of a mixer with a K blade. Add the icing sugar, the seeds from the vanilla pod and the grated lemon zest. Start the machine at low speed. Place the egg yolk and salt in a separate bowl and mix well. Add this to the mixing bowl, and when the mixture is smooth, turn off the machine and add the sieved flour, continuing to mix on a low speed. The mixture should be handled as little as possible; it should be very soft. Now lightly flour a surface and use a spatula to transfer the mixture. Sprinkle some flour on top and form into a block. Wrap in cling film and leave to rest in the fridge. Now place the jam in a bowl and add the lemon zest, mixing with a spatula. Take the pastry out of the fridge. Flour lightly and roll out using a rolling pin. Make a circle of about 21 cm in diameter, and place on an oven tray lined with baking paper; prick with a fork. Add the jam, spreading with the back of a spoon and leaving a space at the edges. Use the leftover pastry to make thin strips. Lay the strips across the tart in both directions to make a diamond pattern. Bake the tart at 165°C for 45 minutes on the lowest shelf. When golden brown, remove from the oven and leave to cool slightly before serving.