Raspberry jam tart

1.Combine the flour, icing sugar and butter in a food processor; process to make fine crumbs. Add egg yolk and 1 tablespoon of water; process until mixture comes together. Turn dough out onto a lightly floured work surface; knead until smooth. Shape into a 20cm disc. Cover with plastic food wrap; chill for 30 minutes.

2.Preheat oven to 200°C/180°C fan-forced. Place a 25cm (base measurement) fluted tart pan with removable base on a baking tray. Roll out two-thirds of the pastry between two sheets of baking paper until about 30cm in diameter. Line prepared pan with pastry, trimming to fit. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 10 minutes or until just coloured.

3.Meanwhile, roll remaining pastry out between two sheets of baking paper to a 25cm x 10cm rectangle. Cut lengthwise into 1cm-thick strips. Chill until required.

4.Reduce oven to 180°C/160°C fan-forced. Spoon jam into pastry case. Whisk egg white in a bowl. Arrange pastry strips in a lattice pattern over filling. Press edges to seal; trim off excess pastry. Brush top with egg white. Bake for 35 minutes or until golden. Cool completely in pan. Dust with extra sugar. Serve.