Chop the butter into small cubes, then lightly process with the sugar and lemon zest in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.

Lightly beat the yolks with a pinch of salt. Work in the egg, then add the vanilla extract and pulse for a few minutes.

Add the two times sifted flour and work until the dough starts to clump together, but don’t work it too much.

Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours (better for one night).

Take the dough out of the fridge and roll it out on a lightly floured surface into a circle, reserving some dough aside for the lattice.

Roll the dough up around the rolling pin and unroll it into a greased and floured 22cm tart pan.

Trim the edges of the pastry with a knife or rolling over the rolling pin.

Preheat the oven to 180 C°.

Prick the pastry case with a fork.

Mix the apricots jam with lemon zest and spread jam into the pastry.

Roll the other dough into a circle. Cut 1 cm strips wide using a sharp knife or pizza cutter.

Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough

Bake the tart for 30/35 minutes. Leave to cool in the tin.