Once all the flour is incorporated, if the mixture still sticks to your fingers, add more flour in small amounts (I added 1 to 2 tablespoons, depending on the size of the eggs). If in doubt, don't add more, as you don't want the dough to become too dry. Refrigerate for at least half an hour or freeze for 10-15 minutes to firm up. Reserve a quarter of the dough to make the lattice pattern on top.

On a floured surface, place three-quarters of the dough after lightly kneading it to form a ball. Roll out the dough with a rolling pin to the size of your tart pan, ensuring it has a raised edge (actually, there's no need to prick it; I've tried it both ways). Place the dough in a greased and floured 26 cm (10-inch) tart pan. Spread the jam over the dough.

Finally: on a floured board, roll out the remaining quarter of dough and cut into strips about 1 cm wide (a fluted pastry wheel makes it even prettier). Arrange the strips in a lattice pattern on the tart and brush with beaten egg, then bake for 30 to 40 minutes in a preheated oven at 180°C (350°F) using the fan setting.