Crostata di Marmellata (Italian Jam Tart)

Ingredients

For 10 portions

• 🌾 300g flour
• 🧈 150g butter
• 🍚 100g sugar
• 🍳 1.5 medium egg
• 🍋 15g lemon
• 🧂 1 pinch salt
• 🥣 350g jam

Method

1. Mix the flour, sugar, salt and grated lemon zest in a large bowl. Rub in the cold, diced butter until it looks like breadcrumbs.
2. Add 1 whole egg and 1 yolk and bring together quickly with your hands into a smooth dough, without overworking it.
3. Shape into a flat disc, wrap and chill for 30 minutes.
4. Heat the oven to 180°C (160°C fan). Roll out two thirds of the dough to about 4 mm thick and line a 24 cm tart tin, pressing it into the edges. Prick the base with a fork.
5. Stir the jam until loose and spread it evenly over the base. Apricot, plum or sour cherry all work well.
6. Roll out the remaining dough, cut it into 1.5 cm strips and arrange them in a lattice over the jam. Press the ends onto the edge and trim.
7. Bake for 35–40 minutes until deep golden. Cool completely in the tin before slicing, so the jam sets.