- 180g unsalted butter, softened
- 1/3 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1/2 lemon, zested
- 1 egg
- 1 3/4 cups 00 flour*, sifted
- 2/3 cup peach jam
- 1 egg, beaten
- Icing sugar, to dust
Beat butter and sugar until pale. Add vanilla extract, lemon zest and egg, then slowly add the flour. Bring together to form a rough dough. Turn out onto a lightly floured work surface and knead to combine, then divide into 2 rounds. Wrap each round in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Grease a 26cm loose-bottomed fluted tart pan. Remove a dough round from the fridge and roll out on a lightly floured surface to fit the tart pan, then use to line the pan. Spread with the jam, leaving a 1cm border.
Roll out half the remaining dough round to a 26cm rectangle. Cut into 10 strips. Lay 5 strips across the jam then remaining strips the opposite way. Trim excess pastry, then roll remaining pastry into a thin-sausage shape. Fit around edge of tart as a border. Brush with egg, then bake for 20 minutes or until golden.
Cool and serve dusted with icing sugar.