Italian Crostata

Method

1. 1

   Make the pastry

   Rub the cold butter into the flour, sugar and salt until the mixture resembles fine crumbs. Add the egg, yolk, lemon zest and vanilla, then bring the dough together gently without kneading.

2. 2

   Chill

   Shape the dough into a disc, wrap it and chill for 30 minutes, until firm but still pliable.

3. 3

   Line the tin

   Heat the oven to 180°C (160°C fan). On a lightly floured surface, roll about two-thirds of the dough to 3 mm thick and use it to line a 23 cm tart tin.

4. 4

   Add the jam

   Trim the pastry edge and prick the base all over with a fork. Spread the jam evenly over the base, leaving a narrow border.

5. 5

   Make the lattice

   Roll the remaining dough to 3 mm thick and cut it into strips. Lay the strips across the jam in a lattice, pressing their ends gently into the pastry edge.

6. 6

   Bake

   Bake at 180°C (160°C fan) for 35 to 40 minutes, until the pastry is golden and the jam is bubbling gently in places. If the edge browns before the centre, cover the edge loosely with foil.

7. 7

   Cool

   Leave the crostata in its tin for 20 minutes, until set enough to lift without bending. Transfer to a rack and cool completely before slicing.

Tips

• Work the butter into the flour until no large pieces remain, but avoid kneading once the wet ingredients are added.
• If the dough softens while rolling or cutting the lattice, chill it briefly before continuing.
• Leave a narrow border clear of jam so it is easier to seal the lattice strips to the pastry edge.

Swaps

• Use raspberry or cherry jam instead of apricot jam.
• Replace the lemon zest with finely grated orange zest.

Storing

Store covered at room temperature for up to 2 days.