225 plain flour
110g caster sugar
10g icing sugar
5 egg yolks
3/4 tsp vanilla
125g strawberry jam
1 egg yolk for egg wash
i made this using a food processor, place the flour, two sugars and combine, add the butter and whizz until a bread crumb consistancy.
mix the egg yolks and vanilla extract and add into the blender, whizz until a soft sticky dough.
cover with cling film and refridgerte for about two hours.
seporate into two pieces.
preheat oven to 170c fan or 190c electric oven and grease a springform tin.
take one of the pieces and press into the tin, use some clinfilm to smooth the top.
spread the jam over it leaving a gap around the edge.
heavily flour the work surface and roll out the over piece and then place it on top, cut off the excess and neaten the edges.
mix a egg yolk with 2 tbsp water and liberally paint the top,
use a fork to make lines on the top
bake for 45/55 minutes until deeply golden, crusty and risen.
remove from oven and run a knife around the collar and leave to cool in the tin.
slice into wedges and serve.
this will keep well for several days in an air tight container.