Cream the butter with the sugar and flavourings, then slowly add the eggs and finally the flour. Place the dough in the fridge for at least 2 hours. Roll out the shortcrust pastry to a thickness of about 4 mm on a floured work surface, using a floured rolling pin.

Lift the shortcrust pastry by rolling it up without applying too much pressure on the rolling pin and place it in the perfectly buttered and floured mould.

Pour the jam, make strips and place them diagonally on the tart. Bake in a preheated static oven at 180°C for the first 10 minutes. Then lower the temperature to 175°C and continue baking for another 25–30 minutes.