Wild Berry Tart

In a pot, combine the wild berries, brown sugar, and lemon juice. Cook over medium-low heat for about 15-20 minutes, slightly crushing the berries with a fork. The jam will be ready when it has thickened. Let it cool.

Prepare the shortcrust pastry by mixing the flour, sugar, and salt. Add the cold cubed butter and work the dough with your hands until it has a sandy texture.

Add the egg and knead until a homogeneous mixture is formed. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C (356°F).

Take the dough out of the refrigerator and divide it into two parts: a larger one for the base and a smaller one for the lattice top.

With a rolling pin, roll out the larger part of the dough on a floured surface until it is about 3-4 mm thick.

Transfer the dough to a 25 cm tart pan, pressing well on the edges.

Spread the wild berry jam on the base of the tart.

Roll out the smaller part of the dough and cut it into strips with a wheel cutter. Place the strips of dough on the jam forming a lattice.

Bake the tart for about 30-35 minutes or until the pastry is golden.

Remove the tart from the oven and let it cool completely before serving.