1¾ cups flour
⅓ cup caster sugar
¼ teaspoon salt
100 grams butter, diced and chilled
zest of 1 lemon
1 egg plus 1 egg yolk
1-2 tablespoons chilled water
475 grams raspberry jam or jam of your choice
egg wash made from 1 egg yolk mixed with 1 tablespoon water
1 x 30cm pizza tin* or loose bottom tart tin
Put the flour, sugar and the salt in a food processor and pulse to blend.
Add the butter and the lemon zest and process until it resembles coarse crumbs. Beat the egg, yolk and 1 tablespoon of the water together and add to the dough. Pulse until it just starts to come together, only adding the extra water if necessary. Tip onto the bench and gently bring together by hand to form a disc. The dough will feel quite sticky. Wrap and refrigerate until chilled.
Preheat the oven to 180°C.
Roll the pastry out on a lightly floured bench and line the tin. You will have extra pastry left for making the lattice strips. Roll out the remaining pastry and cut narrow strips long enough to lie right across the tin.
Spread the jam evenly over the pastry and brush the edges with egg wash. Place the strips over the jam and press onto the rim of pastry then brush with egg wash. If the pastry starts getting soft, put it back in the refrigerator to firm up. Bake the crostata for 35-40 minutes or until golden and the pastry is thoroughly cooked. Set aside to cool.
To serve: Slide the tart off the tin onto a serving plate. Dust the pastry with icing sugar and serve with softly whipped cream if desired. The tart will stay crisp, in an airtight container for 2-3 days.
*Pizza tins are readily available from most supermarkets and are ideal for this type of tart. The holes in the base ensure the pastry is lovely and crisp.