Apricot Jam Tart

For Sweet Tart Crust: In a medium bowl, combine flour and sugar. Add the butter and, using a pastry blender or the tips of your fingers, cut or rub the butter into the dry ingredients until butter pieces are pea-size.

In a small bowl, whisk together the egg yolk, lemon zest and 1 tablespoon lemon juice. Add egg mixture to flour mixture; stir with a wooden spoon to thoroughly combine. Add cream, 1 tablespoon at a time, until a dough forms. (You may not need all the cream.) Shape dough into a disk, cover with plastic wrap and chill for 1 to 24 hours.

Butter a 9-inch, removable-bottom tart pan. Press two-thirds of the dough into the bottom and 1/2-inch up the side of the pan. Set the pan and the remaining dough aside.

For filling: In a medium bowl, stir together preserves, nutmeg, cinnamon and lemon juice, then spread over bottom crust in pan.

On a lightly floured surface, roll out the remaining dough to a 1/8-inch thickness. Cut it into 1-inch-wide strips. Weave the strips in a lattice pattern over the top of the tart. Using the tines of a fork, seal the ends of the lattice firmly around the sides of the crust. Bake in a 350° oven for 45 to 50 minutes or until the crust is light golden brown. Let cool completely on a wire rack. If you like, sift with powdered
sugar before serving.