Ingredients (11" pie)
- 3 eggs
- 1 pound self-rising flour
- 1 and 3/4 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup orange juice
- 2 teaspoons vanilla extract
- 11 tablespoons unsalted butter (room temperature)
- 13 ounces jam
Time - 1 hours and 15 minutes
- Preparation - 45 minutes
- Baking (350 degrees) - 30 minutes
Preparation
- Heat the oven to 350 degrees
- Using 2 eggs, separate the egg whites from the yolks
- Place the white in a large mixing bowl and the yolks to the side in a small bowl
- With a handheld mixer, beat the whites until soft peaks form
- Add the yolks, butter, and sugar, and beat again until well combined
- In a tall glass, mix the orange juice, vanilla extract, and baking powder. Once the juice begins to foam, add to the mixing bowl
- Slowly mix in the flour. The final consistency should resemble cookie dough
- Split the dough in two
- Butter the tart dish and press one half of the dough into the bottom of the pan
- Cover evenly with the jam
- Split the second half of the dough until you have 12 portions
- On a lightly floured surface, roll each portion into cylinders the length of the tart dish
- Lay half of the dough cylinders across the tart and using a standard latticing technique (for a step by step illustration from The Kitchn.com, click here)
- Pinch off the excess dough that hangs over the sides of the dish, combine together, and create dough cylinders to surround the edge of the tart
- Make an egg wash using the third egg by separating the white from the yolk and mixing the yolk with one tablespoon of water in a small bowl
- Using your index finger, gently brush the egg wash over the dough lattice
- Bake in the oven at 350 degrees for 30 minutes until golden brown
- Let cool and serve
- Leftover tart will keep for up to 2 weeks in an airtight container