Cherry Jam Tart

I recently picked up a copy of the latest Food Network magazine. They had a delicious looking photo of a Cherry Jam Tart along with a recipe. I'm trying to challenge myself more in the kitchen as I've become a bit lazy lately so I decided to try making this from scratch (except for the Cherry Preserves which I bought). It was very sweet but the lemon juice definitely cuts it. I modified the recipe so feel free to check out the original and compare.

Filling:
2 small 8 oz jars of cherry preserves
juice of one lemon

Tart:
1 stick of unsalted butter, room temperature
2/3 cup of sugar
cooking spray
3 cups of white whole wheat flour
1 teaspoon of vanilla
1 teaspoon of ground cinnamon
zest of one lemon (use same lemon as above)
1 egg
3 tablespoons of water
1 egg yolk plus 1 teaspoon of water

Equipment:
wax paper or parchment paper
a rolling pin
pastry brush
9 inch round tart pan
handheld mixer

In a small bowl, empty out the small jars of cherry preserves  and mix in the juice of the lemon. Set aside.

In a separate bowl, add the room temperature butter and sugar and mix thoroughly with a handheld mixer. Add in the flour, vanilla, cinnamon, lemon zest and 1 egg and mix with a large sturdy spatula. Add the tablespoons of water one at a time.

Separate the dough into two sections. Take 2/3s of it and roll into a ball and cover in plastic wrap. Do the same for the 1/3 remaining dough. Set in the fridge for 30 minutes.

Preheat oven to 395 degrees.  Take a nine inch round tart pan and spray generously with cooking spray. Set aside.

Roll out the 2/3rd portion in between two sheets of wax paper. No extra flour is needed. Roll it out until it's big enough to cover the entire tart pan plus extra. Flip over and carefully place in pan working the edges up the sides. Roll out the 1/3rd portion so you have one long section (long enough to stretch across the tart pan) about 1/4 inch thick. Cut 9 or 10 strips with a sharp knife. Place the strips in a criss-cross pattern to your choosing.

Take the egg yolk and water mixture and brush all over the top.

Bake in the oven for 30 minutes and let cool. The cherry preserves can burn your mouth so please don't eat immediately. Enjoy!