Quickly prepare the ingredients (except jam) into a shortcrust pastry. Rest well, then roll out the dough on floured board to the thickness of the back of a knife, and cut into three strips, each 10 cm wide. Cut thinly rolled pieces from one strip. Brush one strip with egg and cover with a lattice of the thinly rolled short pastry pieces. Bake both strips over medium heat, cool, then assemble with jam. Fill the spaces between the lattice with hot jam. Finally, sugar over the slices.
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