Jam tart from my grandmother

Preparation: Preheat the oven to 190 °C.

Line a 30 cm diameter tart pan with baking paper and place one sheet of puff pastry in it. Press the dough down well and poke it several times with a fork.

Filling: Spread an even layer of jam over the dough. Set aside 1-2 tablespoons of jam for finishing.

Making diamonds: Cut strips no wider than 1 cm from the second sheet of puff pastry with a serrated knife or a pastry cutter.

Place the strips in a cross pattern over the jam, alternating the direction after each strip to create a diamond pattern.

Finishing the edges: Cut wider strips of about 2 cm from the puff pastry and attach them along the edges of the tart for a neat finish.

Brushing: Beat the egg yolk with the milk and carefully brush the puff pastry with a kitchen brush for a nice shine.

Baking: Place the tart in the oven and bake for 25 minutes, or until the puff pastry is golden brown and crispy.

Finishing: Heat the remaining jam with a small splash of water in a saucepan. Bring to a brief boil and mix until smooth.

Brush the diamonds with the warm jam for a shiny finish.

For an extra touch, you can mix a splash of brown rum into the jam.