Difficulty: 2
Sift the flour into a bowl and create a well in the center. Add the sugar, whole egg, 2 egg yolks (reserve a bit for glazing), and a pinch of salt.
Mix from the center with a wooden spoon to blend, then knead by hand, incorporating the butter in pieces. Add grated lemon zest for flavor. Form into a ball and chill in the fridge for 1 hour.
Divide the dough into two unequal parts. Press the larger portion into a buttered 22 cm springform pan, raising edges up the sides. Fill with cherry jam.
Roll out the remaining dough to cover. Seal edges tightly. Poke holes in the top with a knife tip, draw streaks, and brush with reserved yolk.
Bake in a moderate oven (thermostat 4/8 – 190°C) for 45 minutes. Cool before unmolding.
Variation: For a rum pastry cream version, prepare ahead to cool: 1/4 liter milk, 2 egg yolks, 60 g sugar, 25 g flour, 1 tbsp rum. Use instead of jam and proceed as above.
Source: The Hundred Best Desserts at Larousse
