Tiirteg

Prepare the Dough

In a large bowl, combine the flour and sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

Beat the egg and mix it into the flour mixture until the dough comes together. If the dough is too dry, add cold water a tablespoon at a time until it forms a cohesive ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a medium saucepan, heat the milk over medium heat until it is warm but not boiling.

In a separate bowl, whisk together the sugar, eggs, flour, vanilla extract, cinnamon, and lemon zest (if using).

Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool.

Assemble the Tiirteg

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23 cm) pie dish or tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess.

Pour the filling into the prepared pastry shell.

Bake

Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.

Cool and Serve

Allow the Tiirteg to cool before slicing. Serve warm or at room temperature.