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1
Preheat the oven to 175C. Grease a pastry ring.
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2
Roll out half of the pastry.
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3
Line the pastry ring. Place the pastry ring on an ungreased parchment paper lined cookie sheet. Use a pastry scraper to help roll the dough around the rolling pin and then unroll into ring mould. Press the pastry into the mould, ensuring that the pastry fits into the bottom right corner of the tin so that when it cooks it doesn't slide downwards. Use your fingers to push the dough down into the ring and use a thumb to gently press it against the side ensuring that the dough is an even thickness. Use the rolling pin to roll across the top of the tin to remove excess pastry that extends beyond the top of the tart tin. Use a knife to cut any excess dough from the top of the tart using small cutting motions no larger than 3 cm at a time. Place the tin in the refrigerator for 10 minutes as this will help it to keep its shape when you bake it. Prick the bottom of the tart all around to ensure it doesn't balloon while baking. If using a ring mould, cut the excess paper around the mould.
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4
Use a offset spatula to spread the jam around the bottom of the tart.
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5
Roll out the remaining half of the pastry and cut it into strips.
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6
Place the strips across the tart, weaving them in and out of each other.
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7
Press the ends into the crust of the tart.
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8
Bake for 15-20 minutes or until evenly dark golden brown. Remove from the oven. Slide the pastry off the baking tray onto a wire cooling rack, slide out the paper.
