Jam Tart

Pastry

• 1 egg, plus 2 egg yolks, beaten
• 125 g/4½

To make the jam, put all the ingredients in a stainless steel preserving pan or large, heavy-based saucepan and cook gently for 1–1½ hours, stirring occasionally. To test if the jam is set, drop a teaspoonful onto a cold saucer and cool slightly, then push with your fingertip – the surface should wrinkle and the mixture remain firm. Remove from the heat and transfer the jam to hot, dry steriliz