Crostata di Marmellata

Method

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1. Rub the butter into the flour, then add the sugar, egg, yolk, lemon zest, baking powder and salt and bring it together quickly. Do not knead it.

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2. Flatten into a disc, wrap, and refrigerate 1 hour.

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3. Stir the lemon juice into the jam. If it is loose, cook it down in a small pan 5 minutes and let it cool.

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4. Roll two thirds of the pastry and line a 24 cm tart tin, pressing it into the corners.

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5. Spread the jam over the base in an even layer, leaving a 1 cm border.

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6. Roll the remaining pastry, cut it into 1.5 cm strips and lay them over in a lattice. Seal and trim the edge.

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7. Brush the lattice with the egg yolk and milk.

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8. Bake in the bottom third of the oven at 170C fan / 190C / gas 5 for 40 minutes, until the pastry is golden right through.

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9. Cool in the tin before slicing.

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Chef’s Tips

• Bring it together, do not knead it. Frolla goes tough fast.
• Thick jam only, or it will boil over the lattice.
• Bottom third of the oven so the base cooks through.

Pairing Suggestions

• Coffee, at breakfast
• A glass of milk
• Whipped cream, at night

Storage & Reheating

Under a cloth at room temperature for 5 days. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.