When you’re ready to begin, grease a round or square baking dish and preheat the oven to 180°C or 350°F fan setting.
Place a large sheet of cling film down onto a clean working surface and put your prepared pastry dough on top of it.
Place another large sheet of cling film on top of the dough and roll it out until it’s about ½ cm thick. It should be larger than the size of your baking dish.
Peel off the top layer of cling film and flip the pastry layer into your greased pie dish. It should cover the base and go up the sides by a few cm (about an inch). Press down on it with your fingers to mould it to the dish.
Cut off any excess pastry and trim around the edges with a knife to tidy them up.
Take your chosen jam and spread it out over the shortcrust base. It should cover the base in a thin layer (less than 1 cm thick) it doesn’t need to be too thick.
Return to your remaining pastry. Gather it into a ball and roll it out again into a thin layer.
Take a sharp knife and cut long, straight strips of the pastry about 1 cm (½ inch) wide. Carefully lift and place these diagonally across the jam tart, parallel to each other with about 2 inch spaces between each one.
Take some more strips and place these perpendicular to the first set. Again lay them out in parallel lines to create a lattice effect.
Beat an egg with a little water to create an eggwash. Lightly brush the pastry strips and the edges of the pie with it.
Bake in the oven for about 20 minutes or until the pastry is golden. Let it cool to room temperature before serving as an afternoon treat. You can cut rectangular trays of Pasta Flora into squares to grab and go.