Ricotta and Jam Tart

Yield 1 x 10-inch flan

Ingredients:
2 x shortcrust pastry recipe
1 C blackberry jam
200 g ricotta
3 eggs
1/3 C sugar
1/2 t vanilla

Method:
1. Preheat oven to 160 degrees and prepare pastry shell as directed. Chill.
2. Heat jam over low heat until thickened.
3. Beat ricotta until smooth. Gradually add sugar, eggs and vanilla and beat until smooth.
4. Spread ricotta mixture over prepared pastry shell.
5. Spread jam evenly on top.
6. Roll out and cut remaining pastry until strips. Arrange strips at 2cm intervals, across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.
7. Bake tart for 50-60 minutes until golden. Cool and dust with icing sugar to serve.