Difficulty: Medium
Prep time: 1 hour, including chill time
Bake time: 45 minutes

1. To make the dough, mix the flour, powdered sugar, salt, and zest in a bowl. Add the butter and toss until the cubes are coated with flour. Using a pastry cutter, fork, or fingers, cut in the butter until it resembles coarse sand. Add the eggs and knead till the dough comes together.  Divide into two separate balls, cover with plastic wrap, and refrigerate for 30 minutes.
2. While the dough chills, place the water and cornstarch in a bowl and whisk together. Add the strawberry preserves and stir until the starch is mixed in.
3. Dust each dough ball with flour and roll into large rounds, slightly less than 1/8th inch thick. Transfer one round to a 10-inch tart pan. Using your fingers, build the crust up around the lip of the tart pan. Wait to trim the excess dough until after the lattice top is in place.
4. Add the preserves mixture and smooth into an even layer. With the remaining dough round, cut twelve ½˝ strips. Arrange half the strips evenly over the top of the pie. Weave the remaining through at a 90° angle. There should be overhanging dough from the bottom crust and the lattice top. Pinch together then trim so the dough is flush with the outer edge of tart pan. Place in freezer till dough firms up, about 15 minutes.
5. Preheat over to 350 degrees. Brush the crust with an egg wash, if desired. Place in preheated oven and bake for about 45 minutes, or until the bottom of the crust is cooked through and your pastry is nice and crispy. Cover the top of your tart with foil if it is browning too quickly. Allow to cool before serving and enjoy!