Put the flour, butter, sugar, salt, grated rind and vanilla into the bowl of a food processor and pulse until it looks like rough breadcrumbs.
Add the whole egg and extra yolk and pulse until the mixture just comes together. If it is a little dry, add scant amount of cold water until it just comes together.
Remove and knead gently to form a ball. Cut 2/3 of the mixture and wrap in cling wrap, then wrap the remaining dough separately. Put in the fridge to chill for 1 hour.
Preheat the oven to 180°C (350°F).
Take the larger piece of dough from the fridge and, working quickly so the dough remains cold, roll out in-between two sheets of baking paper to a thickness of around 1 cm so that it fits into a 24 cm round loose bottom tart tin.
Remove one sheet of baking paper and flip the dough into the base of the tin, peel off the other sheet and press the pastry in and up the sides of the tin. Trim the edges. Prick the base all over with a fork.
Fill the tart case with your favorite jam.
Roll remaining pastry and cut into thin strips, around 1 cm wide. Lay the pastry strips over the top of the jam filling, overlapping diagonally to create a lattice pattern.
Brush the pastry with a little egg wash and bake in the oven for 30 minutes, or until pastry is golden.
Allow to cool, then carefully remove from the tin. Dust with icing sugar and serve.
