Jam Crostata

Cut cold butter into cubes and quickly rub it into the wheat flour until it forms moist crumbs.

Add sugar, eggs and lemon zest, and knead the dough only until smooth, without overworking it.

Shape into a flat disc, wrap in plastic film and chill in the refrigerator for 60 minutes.

Set aside about a third of the dough for decoration, roll out the rest into a sheet 4–5 mm thick and line a 24 cm baking tin, forming the sides.

Prick the base with a fork and spread the jam evenly, leaving about 1 cm free at the edge.

Roll out the remaining dough, cut it into strips and arrange them over the jam in a classic lattice pattern, pressing the ends gently onto the rim.

Bake in a static oven preheated to 180 °C for 35 minutes, until the pastry turns golden and the jam is glossy.

Let the crostata cool completely in the tin, then slice into portions and serve.