Recipe(tried): English Epiphany Jam Tart

ENGLAND...EPIPHANY JAM TART

Jams of all colors create the effect of stained glass in this Victorian specialty.

4 to 4 1/2 cups flour
1/2 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
1 1/2 cups (3/4 pound)unsalted butter, slightly softened
2 eggs
4 HARD BOILED EGG YOLKS, sieved
2 to 4 tablespoons milk, white wine or vinegar
Grated rind of 1 lemon

Different-colored thick jams (see below)
1 egg yolk beaten with 1 tablespoon milk

Sift 4 cups flour with salt, sugar and cinnamon into a wide bowl. Cut slightly softened butter into flour with two knives or a pastry blender until mixture is the texture of fine meal. Combine eggs, HARD BOILED YOLKS, liquid and lemon rind. Form a well in center of flour, add mixed ingredients, and using your fingertips, or a fork, work ingredients together until dough sticks together in a ball. Add a little more flour or liquid if needed. Knead dough for a minute or two until smooth. Wrap in waxed paper and chill for 30 minutes.

Roll out half off the dough between sheets of waxed paper to fit a 9-inch pie plate; dough to be about 1/4 inch thick. Fit into ungreased pie plate. Roll out remaining dough in a circle of the same size. From this, cut a 1-inch ring that will fit around the edge of the pie plate.

Cut remaining dough into strips to form the pattern. This may be done in long strips or by piecing together shorter strips. Re-knead and re-roll sc-raps if necessary. Arrange strips of dough across top of pie plate, and then cover with the 1-inch ring of pastry.

Carefully spoon as many different-colored jams as possible into the spaces between the lattice strips, using prune (lekvar), strawberry, raspberry, gooseberry, orange marmalade, quince and pineapple preserves, damson or greenage plum, etc. Brush dough strips with egg yolk glaze and bake in preheated 350 degrees F. oven for 30 to 45 minutes. Makes 1-nine-inch tart.