Crostata di Marmellata

Ingredients

• 300g plain flour, ideally a soft low-protein one
• 150g cold unsalted butter
• 120g caster sugar
• 1 whole egg plus 1 egg yolk, cold
• Finely grated zest of 1 unwaxed lemon
• Pinch of fine salt
• 400g apricot or sour cherry jam
• 1 tbsp lemon juice

Before you cook

• Cut the cold butter into 1cm cubes and return them to the fridge.
• Grate the lemon zest into the sugar and rub them together with your fingertips.
• Butter and flour a 24cm loose-bottomed tart tin.

Steps

1. Rub the cold butter cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
2. Stir in the lemon sugar and the salt.
3. Add the whole egg and the yolk, then bring the dough together with a knife and finally with one hand, working it as little as possible.
4. Press the dough into a flat disc, wrap it, and chill it for at least one hour.
5. Stir the lemon juice into the jam to loosen it.
6. Cut one third off the chilled dough and return that piece to the fridge.
7. Roll the larger piece out between two sheets of baking paper to a circle about 4mm thick.
8. Line the tart tin with the pastry, pressing it into the corners, and trim the top edge level.
9. Spread the jam evenly over the base, leaving a 1cm border clear.
10. Roll the reserved dough out to the same thickness and cut it into strips 1.5cm wide.
11. Lay the strips over the jam in a lattice, pressing the ends onto the border to seal them.
12. Chill the assembled tart for 20 minutes.
13. Heat the oven to 175 degrees Celsius.
14. Bake on the lower shelf for 35 to 40 minutes, until the pastry is an even biscuit gold and the jam bubbles at the edges.
15. Cool the crostata completely in its tin before unmoulding, or the base will crack.