Open jam tart dough

First prepare the dough: 250 grams of flour sift into an enamel pan and add all the yeast, pour a little warm milk (200 ml), add a tablespoon of sugar, stir, cover with a cloth and leave in a warm place for 30 minutes.

While the dough rises, melt the butter over low heat, whisk the egg yolks with the remaining sugar in a separate dish mix the beaten egg yolks, melted butter, remaining flour and milk and vanilla.

As soon as the dough rises twice, mix it is just made with unleavened dough and mix thoroughly to a uniform consistency.

Raisins pour boiling water and let stand five minutes, then carefully wash, dry, roll in flour and add to the dough (instead of raisins you can use any other dried fruits, but you can do even without them).

Sprinkle work surface with flour, dump the dough on it and knead to such a state that it became homogeneous, and does not stick to hands (it should be noted that at this stage the main thing not to overdo and not to "score" the dough).

Grease hands with vegetable oil, ebonite the dough, cover it with a cloth and leave in a warm place for another 30 minutes (during which time it will rise in two times).

Next, remove the dough, separate it from 1/3 (she will need to decorate cakes), and the remainder put on a pre-oiled baking sheet and gently spread it all over the form, trying the dough to distribute evenly and create low sides.

Put the dough in baking tray jam a thin layer (about one centimeter). It is better to use a thick jam.

Roll out remaining dough into a thin layer with a thickness of about 0.2-0.3 cm, with a sharp knife cut it into strips and decorate top of the pie with them, neatly folded them in the form of, for example, cornrows, herringbone or grid. Leave the pie to stand at room temperature for 40 minutes.

Over time, the form of pie and place in a preheated 180 degree oven for 35-40 minutes, do not forget to lubricate the surface of the pie with the beaten egg.