Crostata Italian Jam Tart

Prep: 15 min

Cooking: 45 min

Difficulty: easy

Serves: 10-12

Ingredients

To buy:

zest of 1 lemon

A splash of rum, Amaretto or milk if needed

370g jam of your choice

Store-cupboard essentials:

225g chilled unsalted butter

450g plain flour

5 medium egg yolks

170g caster sugar

1 tsp vanilla extract

1 tsp baking powder

PREHEAT oven to 180°C

GREASE a 26cm round shallow baking tin with a little butter.

MIX the butter and flour in a large bowl or free-standing electric mixer, until it resembles fine sand.

ADD the egg yolks, sugar, lemon zest, vanilla extract and baking powder.

MIX until well combined and the mixture starts to form a dough. If it seems a little dry, add a splash of rum, Amaretto or milk.

COVER the dough with cling film and rest in the fridge for 30 minutes.

CUT off one quarter of the dough and set aside.

ROLL out the remaining pastry on a floured surface until it’s just under1cm thick and large enough to line the prepared tin.

SPOON the jam into the pastry case and spread to form an even surface.

FOLD over any excess pastry around the sides to create a 2cm border.

ROLL out the remaining quarter of the dough and cut into long strips, about 2.5cm wide. (Use a pasta cutter to create a crinkled edge if you have one)

CREATE with the cut strips a lattice effect over the top of the jam.

BAKE  for 30-45 minutes, until the pastry is golden brown.

LEAVE to cool in its tin before serving.