Crostata Romana

Rub the butter into the flour until the mixture resembles breadcrumbs, then mix in sugar, lemon rind and eggs and mix with your hand to form a stiff dough, kneading lightly. Form into a ball, wrap in plastic wrap, flatten slightly and refrigerate for at least one hour. Roll out half the dough and line the base of a 28cm flan tin with removable (use the base of the tin to cut the pastry to size). Roll pieces of dough into a rope 1cm in thickness and press around the inside edge of the tin. Use a fork to press the pastry into the sides of the tin and prick the base. Spread the pastry with jam. Roll out the remaining dough and cut into ribbons using a fluted pastry wheel. Arrange the pastry ribbons in a lattice pattern on top of the tart. Bake at 180°C for 40-45 minutes until pastry is golden. Monitor during cooking and lower to the base of the oven towards the end of the cooking time to crisp the underside if required. Allow to cool before serving sliced with a dollop of cream.