Place a small bowl on top of the TM lid, tare your scales and add raw egg into it … add enough water to make it to 75g total and remove

Place sugar, cornflour, flour, butter, salt and vanilla to the TM bowl and mix 10 seconds/speed 6

Add egg and water mixture and knead 30 seconds, stir mix around and knead for a further 20 seconds until mixture comes together

Upturn bowl over your bench top and allow dough to drop out, then Turbo x 1 second if necessary to remove last bit of dough from bowl

Bring the dough together into an oblong shape and divide into two

Wrap each piece of dough in Glad Wrap and place into the fridge for 30 minutes

Use as desired

Preheat oven to 160 degrees fan forced

Working with half of the dough at a time, place dough onto a large piece of baking paper lightly sprinkled with flour, and very lightly flour the top of the dough (if you have a silicon mat, place baking paper onto it as that will stop it from moving around)

Roll dough in an oblong shape to 5mm thickness, long enough to fit into the tart tin

Use the rolling pin to gently lift the dough and place pastry into the tart tin … don’t worry if it cracks, just use your fingers to lightly patch it up, gently placing the pastry into the base and corners of the tin, and use your fingers to lightly press the pastry into the tin’s fluted edges leaving an overhang

Trim the pastry by lightly pressing against the edge of the tin with your fingers

Fill the pastry shell with jam ... don't overfill as the jam will bubble up whilst cooking and you don't want it to overflow

Roll out the rest of the pastry to 5mm thickness, and use a cutter (I like the fluted edge pizza cutter) to cut strips approximately 2.5cm wide to go on top of the tart

Place strips over the tart overlapping them to create a nice pattern, then press against the edges with your finger to cut through the pastry creating a nice even edge

Sprinkle a little caster sugar over the tart then place into oven

Bake 25 minutes, turn, and continue for a further 25 minutes until the tart crust is a nice golden colour

Remove from oven and allow to cool completely before serving

Can be stored in a sealed container in the fridge for up to 5 days (if doing this, I cut the tart in half so that it fits into the containers I have)

NB: If desired, while the tart is baking, reroll leftover dough to 6mm thickness and make biscuits for the family to enjoy, they can go into the oven when the tart comes out (baking time is 20 minutes, turn tray around, bake a further 15 to 20 minutes or until light golden colour)