Crostata or jam tart is my idea of comfort food. Maybe it’s because it reminds me of having this as a child. Sweet and gooey with lashings of custard!  Of course crostata is eaten without custard but to each his own right? However I did serve this with whipped cream and that is just as tasty.
225g  cold butter,cut in cubes
450g  flour
4 large egg yolks
170g  sugar
1tsp  baking powder
1tsp  vanilla
zest of half a lemon
splash of brandy

Preheat your oven to 350F
Prepare your tin by greasing it with a little butter. For this recipe I used a 26cm sized tin..
Mix the butter and flour until you have a sand grain consistency.
Add the yolks,lemon zest,vanilla and baking powder. Mix well and add the brandy to finish. Mix until it just comes together and wrap in clingfilm. Let rest in fridge for an hour or so. When you remove the dough from the fridge cut off about a quarter of it and set aside. Roll out the remainder of the dough and drape over the buttered tin. Gently ease into the tin. Cut off excess. Roll out the rest of the dough and with a dough cutter cut out strips.



400g jam of your choice. Here I used a combination of raspberry and apricot.
1tsp  rosewater.
Mix together. Spread over the pastry shell evenly. With the cut strips criss cross over the tart and brush with eggwash. Sprinkle with coarse sugar and bake for about 45 minutes or until the pastry is golden.



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