Prepare Sweet Pie Pastry.
Butter a 10-inch tart pan with a removable bottom.
Preheat oven to 375F (190C).
Reserve one-third of pastry dough for lattice decoration.
On a lightly floured surface, roll out remaining dough to a 12-inch circle.
Carefully place dough in buttered tart pan.
Trim edges of dough by gently pressing the rolling pin over top of pan.
Prick bottom of pastry shell several times with a fork.
Spread jam in pastry shell.
Roll out reserved dough 1/8 inch thick.
Using a pastry cutter or sharp knife, cut dough into 3/4-inch strips.
Lay strips across tart to make a lattice, joining strips where necessary.
Brush dough with beaten egg.
Bake 30 to 40 minutes or until crust is golden brown.
Sweet Pie Pastry: In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly.
Add egg, sugar and wine; mix until dough is completely moistened.
Place dough on a flat surface and work into a ball.
Wrap in waxed paper and refrigerate at least 1 hour.