Italian Jam Crostata with a Pastry Lattice

What you need

• 360 g (3 cups) type 00 or all-purpose flour, plus extra for the tin
• 225 g (2 sticks) cold butter, cut into small cubes, plus extra for the tin
• 130 g (1 cup) powdered sugar
• 2 egg yolks
• 1 lemon, zest only
• 350 g (1 cup) thick fruit jam, apricot, cherry or berry

Method

Restated from the original video

1. 1

   Pulse the flour and butter in a food processor until the mix looks sandy, or rub them together with your fingertips.

2. 2

   Tip onto the worktop, stir in the powdered sugar and make a well in the middle.

3. 3

   Drop the yolks into the well, grate over the lemon zest and work everything together quickly into a smooth dough. Stop as soon as it holds.

4. 4

   Flatten into a disc, wrap and chill for at least 30 min.

5. 5

   Butter and flour a 23 cm (9 in) tart tin, ideally with a removable base. Heat the oven to 175 °C (350 °F).

6. 6

   Cut off about a third of the dough for the lattice and keep it cold.

7. 7

   Roll the larger piece between two sheets of baking paper to about 3-4 mm thick and line the tin, pressing it into the edges. Patch any tears with offcuts and trim the top.

8. 8

   Prick the base all over with a fork and spread the jam evenly over it.

9. 9

   Roll the remaining dough out and cut it into strips about 1.5 cm (1/2 in) wide. Lay them over the jam in a criss-cross pattern and press the ends onto the rim.

10. 10

    Bake on a lower shelf until the crust is golden and the jam bubbles at the edges, 35-40 min.

11. 11

    Cool completely in the tin, at least 1 hour, so the jam sets before slicing.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.