2 cups all purpose flour
1/2 cup sugar
1 teaspoon packed grated lemon peel
1/2 teaspoon (scant) salt
1/2 cup plus 2 tablespoons (1/4 sticks) chilled unsalted butter, diced
2 large egg yolks
1 large egg
1 to 1 1/2 cups cherry, raspberry or blueberry preserves
Preheat oven to 350°F (180°C). Blend flour, sugar, lemon peel and salt in processor for 10 seconds. Add butter and process until coarse meal forms. Add yolks and egg and process until moist clumps form. Transfer dough to work surface. Gather dough into ball and knead 1 minute.
Divide dough into 2 pieces, one slightly larger than the other. Press larger dough piece evenly onto bottom and halfway up sides of a round 9-inch tart pan with removable bottom. Spread 1 to 1 1/2 cups preserves in crust. Cut remaining dough into 12 equal pieces. Roll pieces between hands and work surface into pencil-thin ropes. Arrange 6 ropes over preserves, spacing evenly and pressing ends to seal at crust edge; trim extra dough. Arrange remaining 6 ropes in opposite direction, spacing evenly and forming lattice pattern. Press ends to seal at crust edge; trim extra dough.
Bake tart until crust is golden brown, piercing with toothpick if bottom crust bubbles, about 50 minutes. Cool tart in pan on rack. Can be prepared 8 hours ahead. Let stand at room temperature.) Remove pan sides. Lightly sift powdered sugar over tart, cut into wedges and serve.
Makes 8 servings.
Date: June 12, 2003