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1
In a large bowl, using a fork, stir together the all-purpose flour, cake flour, sugar, lemon zest and salt.
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2
Using your fingertips, work in the butter until the dough resembles coarse meal.
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3
Make a well in the center and add the whole egg.
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4
Gently blend the ingredients with a fork to form a soft dough.
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5
Gather the dough into a ball and flatten it into a disk.
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6
Wrap the disk in plastic and refrigerate until firm, at least 1 hour or overnight.
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7
Preheat the oven to 350.
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8
Using a knife, cut two-thirds of the dough from the disk; wrap the rest in plastic and refrigerate.
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9
Roll out the dough between 2 large sheets of wax paper to a 10-inch round about 1/8 inch thick; refrigerate the dough until chilled but pliable, about 5 minutes.
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10
Peel off the wax paper and fit the dough into a 9-inch tart pan with a removable bottom.
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11
Patch any weak spots and refrigerate the shell.
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12
Roll out the remaining dough between sheets of wax paper into a 9-by-6-inch rectangle about 1/8 inch thick.
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13
Refrigerate until chilled.
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14
3.Spoon the jam into the tart shell and spread it evenly.
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15
Cut the dough rectangle lengthwise into 12 strips.
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16
Arrange half of the strips across the tart; for a decorative look, twist the strips first.
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17
(Discard the wax paper.)
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18
Working in the opposite direction, repeat with the remaining strips to form a lattice.
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19
Brush the lattice with the egg yolk wash. Bake the tart on the bottom rack of the oven for 30 minutes, or until the crust is golden brown and crisp.
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20
Serve at room temperature.
