Jam Crostata

Ingredients

• All-purpose flour300 g
• Cold butter150 g
• Granulated sugar120 g
• Egg (medium)1
• Apricot jam300 g
• Organic lemon zest1
• Fine salt1 g

Allergens

Gluten, Milk, Eggs

Method

1. In a bowl or on a work surface, rub the cold cubed butter into the flour until the mixture reaches a sandy consistency.
2. Add the granulated sugar, grated lemon zest, and a pinch of salt, mixing briefly.
3. Add the whole egg and knead quickly with your fingertips to avoid heating the butter, until a compact and smooth dough forms.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30-60 minutes.
5. Preheat a static oven to 180°C (350°F). Roll out about 2/3 of the pastry on a floured surface to a thickness of 4-5 mm.
6. Line a buttered and floured 22-24 cm tart tin, pricking the bottom with the tines of a fork.
7. Evenly spread the apricot jam over the pastry base.
8. Roll out the remaining pastry, cut into strips, and arrange them in a lattice pattern over the jam, sealing the edges well.
9. Bake for approximately 35 minutes, until the pastry is uniformly golden brown.
10. Allow to cool completely on a wire rack before removing from the tin to ensure the jam sets properly.