Step 1

Combine the flour, sugar, lemon rind, baking powder and salt in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Step 2

Whisk together the egg, egg yolk and vanilla in a bowl. Add to the flour mixture and use a round-bladed knife in a cutting motion to mix until combined. Bring the dough together in the bowl and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

Meanwhile, to make the filling, place the ricotta in the bowl of a food processor and process until smooth. Transfer to a large bowl. Use a wooden spoon to beat in the sugar and vanilla until combined. Use a balloon whisk to whisk in the eggs, 1 at a time, until combined.

Step 4

Preheat oven to 180°C. Position an oven rack in the lowest shelf of the oven. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess, leaving a 1cm-wide edge. Fold the edge inside the tin and press to seal.

Step 5

Heat the jam in a small saucepan over medium heat for 1-2 minutes or until melted. Set aside for 3 minutes to cool slightly. Pour the filling into the pastry case. Spoon the jam evenly over the surface.

Step 6

Roll out the remaining pastry on a lightly floured surface to a 5mm-thick disc. Use a ravioli wheel to cut the dough into ten 1.5cm-wide strips. Arrange half the strips, at 2cm intervals, across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.

Step 7

Place the tart on a baking tray. Bake on the lowest shelf for 55 minutes or until golden. Set aside for 15 minutes to cool in the tin before transferring to a wire rack to cool completely. Dust with icing sugar. Cut into wedges and serve.