Carthage jam tart

1. Flour + sugar + salt + vanilla + butter + 2 eggs.
2. Roll out your dough to a diameter of 25 cm and set the excess dough loose from the edges of the mould to one side.the sides of the tin.
3. Prick the bottom with a fork and bake for 10 min in a hot oven.
4. Meanwhile, gather the remaining dough into a ball. Roll out into an elongated rectangle and cut into 5-6 cm-wide strips.
5. Cut the remaining dough into strips.
6. As soon as the tart comes out of the oven, fill the bottom with Carthage jam (quince, apricot,strawberry or fig, the choice is yours).
7. Then decorate the top with the pastry strips laid in a lattice pattern.
8. Bake for 15min without opening the oven. Wait until the tart is lukewarm before unmolding.