Mix the butter/ margarine with the flour in a bowl to make crumbs.

Add the sugar and salt, and stir.

Add the egg yolks, brandy, and orange zest, and stir until there is a well-blended and soft dough.

Keep ¼ of the dough aside and open the rest of it with your fingers in a tin with a diameter of 28 cm, covering the walls as well.

Spread the jam inside the tart and turn the leftover ¼ of the dough into long strings that you’ll place on top of the jam to form rhombuses.

Bake in a preheated oven for 25-30′ at 180° C.

Take out the tart, leave it to cool, and unmould.