Favorite Jam Crostata

• • • Makes one 9- or 10-inch lattice-top crostata • • •

If you stay at a family-run agriturismo or bed-and-breakfast in Italy, chances are you will be greeted in the morning with a rustic tart such as this—a sweet pastry shell filled with jam and baked just until tender and golden. My crust is a little like shortbread, very buttery, and perfumed with lemon and orange zest. Enjoy crostata with your morning coffee, or serve it as a homespun dessert.

3 cups (380 g) unbleached all-purpose flour, plus more for dusting the work surface

1 cup (200 g) confectioners’ sugar, plus more for dusting the crostata

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

¼ teaspoon fine sea salt

8 ounces (2 sticks/227 g) cold unsalted butter, cut into ½-inch pieces

1 large egg

2 large egg yolks

1½ to 2 cups (510 g) Rustic Grape Jam (page 98), Strawberry-Apricot Preserves (page 86), Green Tomato Preserves (page 102), or any favorite jam

1 • Measure the flour, sugar, zests, and salt into the bowl of a food processor fitted with the metal blade. Process briefly to combine. Distribute the butter pieces around the bowl and process until the mixture is crumbly. Add the egg and egg yolks and process just until the dough begins to come together. Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap it tightly in plastic wrap and refrigerate until well chilled, at least 1 hour.

2 • Preheat the oven to 350°F.

3 • Remove the dough from the refrigerator and cut it into two pieces, one slightly larger than the other. Rewrap the smaller piece and set it aside. Roll the larger piece into an 11- or 12-inch circle. Carefully wrap the dough around the rolling pin and drape it over a 9- or 10-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.

4 • Spoon the jam into the prepared shell and smooth it out with the back of your spoon. Roll out the remaining dough and cut it into ¾-inch-thick strips or use a cookie cutter to cut out shapes such as flowers or stars. Place the strips in a lattice pattern on top of the jam, or arrange the cutouts on top. (Save any excess dough to roll out later; you can cut out shapes and bake cookies.) Fold the edge of the crust over the jam and lattice.

5 • Bake until the crust is lightly browned, about 35 minutes. Let the crostata cool in the pan on a wire rack to room temperature. To serve, remove the rim of the pan, transfer the crostata to a decorative serving platter, and dust lightly with confectioners’ sugar.