2 tbsp (30 ml) jam
2 whole eggs plus 1 yolk
3/4 stick (6 Tbsp) 75 g butter
1/3 cup (75 g) 3oz castor sugar
for the puff pastry
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
2/3 cup (150 g) 5 oz 10 tbsp butter
2.5 ml (1/2 tsp) lemon juice
flour for rolling out
1. Make the pastry. Sift the flour and salt into a mixing bowl and rub in 50 g (2 oz) of the butter.
2. Add the lemon juice and mix to a smooth dough with cold water.
3. Shape the remaining butter into a rectangle on greaseproof paper.
4. Roll out the dough on a lightly floured surface to a strip a little wider than the butter and rather more than twice its length.
5. Place the butter on one half of the pastry, fold the other half over it, and press the edges together with the rolling pin. Leave in a cool place for 15 minutes to allow the butter to harden.
6. Roll the pastry out into a long strip. Fold the bottom third up and the top third down, press the edges together with the rolling pin and turn the pastry so that the folded edges are on the right and left.
7. Roll and fold again, cover and leave in a cool place for 15 minutes. Repeat this process until the pastry has been rolled out 6 times. The pastry is now ready for use.
8. Set the oven at 200°c (400°f) gas 6.
9. Roll out the pastry on a lightly floured surface and use to line a deep 20 cm (8 inch) pie plate. Spread the jam over the bottom.
10. Beat the eggs and extra yolk in a heatproof bowl until frothy.
11. Melt the butter in a saucepan and gradually add to the eggs with the sugar, beating well.
12. Place the bowl over simmering water and whisk the mixture until thick.
13. Pour it into the pie case, on top of the jam.
14. Bake the pie for 30 minutes or until firm and golden brown, if necessary reducing the temperature to 180°c (350°f) gas 4 after 15 minutes to prevent the pastry browning too quickly.
15. Serve hot.