🥣 Instructions:
- Make the dough:
- In a large bowl, combine flour, sugar, salt, baking powder, and lemon zest.
- Cut in cold butter with your fingers or a pastry cutter until crumbly.
- Add egg yolks, vanilla, and just enough sour cream or milk to bring the dough together. Knead briefly until smooth (don’t overwork).
- Divide dough into two parts: 2/3 for the base, 1/3 for the lattice. Wrap and chill 30 minutes.
- Prepare the tart:
- Preheat oven to 350°F (175°C).
- Roll out the larger piece of dough on lightly floured parchment to fit a 9×13 inch (23×33 cm) baking pan. Transfer dough to the greased or parchment-lined pan, pressing it evenly into corners.
- Add jam:
- Spread jam evenly over the dough base.
- Lattice topping:
- Roll out the smaller piece of dough. Cut into thin strips and arrange in a crisscross lattice over the jam.
- Bake:
- Bake 30–35 minutes, until edges and lattice are golden.
- Cool completely in the pan.
- Serve:
- Dust with powdered sugar and cut into bars or diamonds.
🌟 Tips:
✅ Thick jams work best so they don’t seep out; if yours is runny, simmer it a bit to thicken.
✅ These bars keep well in an airtight container for 4–5 days — great for make-ahead treats.
✅ Add a pinch of cinnamon or ground almonds to the dough for extra flavor.
Would you like step-by-step photos, or variations like adding ground nuts to the crust?