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1
Preheat the oven to 350 degrees F. In a saucepan, combine the milk, sugar and lemon zest and bring to a boil.
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2
In a medium-sized bowl, combine 3 egg yolks, the vanilla, and the cornstarch and whisk well to combine.
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3
Add the hot milk in a stream, whisking constantly.
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4
Return this mixture to the pan and cook over a low flame for 10 minutes, stirring constantly.
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5
Roll out the pastry dough, reserving a piece the size of a baby's fist.
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6
Line an 8-inch tart pan with the dough.
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7
Cover the bottom with half the cooked cream mixture, then spread the jam over that.
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8
Add the remaining cream mixture.
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9
Roll out the reserved dough to form a top for the tart, and gently lay it over the tart, pinching the edges.
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10
Brush the top with the remaining egg yolk and bake 45 minutes.
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11
Let cool, then sprinkle with confectioners' sugar.
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12
In a medium bowl, combine the flour, salt, and sugar.
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13
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
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14
In a small bowl, combine the egg, the yolk, and the vanilla, and stir this mixture into the flour mixture with a fork until it just comes together.
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15
Turn the mixture onto a floured board and gently work the mixture until a dough is formed.
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16
Press the dough into a disc shape about 4 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.
