Apricot jam tart: the traditional, simple and delicious recipe!

INGREDIENTS
260g (1 ½ cups) of all-purpose flour
135g (½ cup) of cold butter
1 egg
zest of 1 lemon
120g (½ cup) of sugar
a pinch of salt
260g (⅔ cup) of apricot jam

METHOD
1. Whisk flour with sugar, salt and lemon zest. Grate cold butter into the flour mixture. Mix flour with butter using your fingers to form fine crumbs. Mix crumbs with egg until it starts coming together.
2. Form the pastry into a ball, wrap it in plastic, and let it sit in the fridge for 30 minutes.
3. Cut ⅓ of the pastry and set aside. Roll another ⅔ of the pastry and place the pastry sheet into an 18 cm pie pan. Poke the pie base with a fork and let it sit in the freezer for 15 minutes.
4. Use another ⅓ of the pastry and cut into strips—Intertwine strips as shown in the video. Freeze for 15-20 minutes.
5. Fill the pastry shell with apricot jam and carefully cover the pie with the top intertwined part. Remove any excess.
6. Bake the pie for 40 minutes at 180°C/350°F. Let cool down completely and brush with more apricot jam before slicing.
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