Pies, Puddings and Pottages

Preheat oven to 170/325F/gas 3.

Grease the tart tin with butter.

To make the pastry sift the flour and salt into a large mixing bowl.

Add the butter chunks to the bowl and stir them in.

Add the cold water and bring together to a wet dough with a lumpy consistency.

Cover with clingfilm and place in the fridge for 30 minutes.

Place the chilled dough on a floured work surface and shape into a rectangular block.

Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even.

The rolled-out pastry should have a marbled effect from the lumps of butter.

Fold the top third down to the centre, then the bottom third up and over that.

Give it a quarter turn and roll out again to the original sized rectangle.

Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.

Place the chilled dough onto the floured surface, roll out and line the tart tin.

Prick the bottom and place in the fridge for 30 minutes.

Remove from the fridge and place the jam over the bottom of the tart.

Place the eggs, milk, cream and sugar in a large mixing bowl and beat together with the electric hand whisk.

Pour the custard over the jam and sprinkle with the lemon zest.

Place in the preheated oven and bake for 40 minutes or until the pastry is golden and the custard is set.

Remove from the oven and allow to cool to room temperature before serving.