This Crostata Italian jam tart is our grandmothers recipe. Tart jam encased in a butter pastry baked till crisp makes this ‘crostata’ a true family favourite.
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.