Crostata di Marmellata (Italian Apricot Jam Tart)

Pastry

• 300 g Plain flour
• 120 g Caster sugar
• 1 tsp Baking powder
• 1 pinch Fine sea salt
• 1 medium Lemon
• 150 g Unsalted butter, cold
• 2 Egg

Filling

• 300 g Apricot jam

1. Tip the flour into a mixing bowl and whisk in the caster sugar, baking powder and salt. Finely zest the lemon into the bowl. Cut the cold butter into small pieces.
2. Rub the butter into the dry ingredients with your fingertips until the mixture looks like fine breadcrumbs. Beat the eggs, then mix them in to form a soft dough. Bring it together gently without overworking.
3. Set aside about one third of the dough for the lattice. Press the remaining dough into a disc, cover, and chill until firm enough to roll. Chill the reserved dough at the same time.
4. Heat the oven to 180°C (355°F). Roll the larger piece of dough on a lightly floured surface to a round slightly larger than your tart tin, then line the tin and press into the corners. Trim the edge neatly.
5. Spread the apricot jam evenly over the base. Roll out the reserved dough and cut into strips, then lay them over the jam in a lattice pattern. Press the ends to seal, then trim any excess.
6. Bake for 35 to 40 minutes until the pastry is golden and the jam is bubbling at the edges. Cool in the tin for 15 minutes, then transfer to a rack to cool completely before slicing. The tart will firm up as it cools.

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