Ingredients
100g/3%26frac12;oz sugar
100g/3%26frac12;oz unsalted butter, plus extra for greasing
350g/12oz plain flour, plus extra for dusting
2 free-range eggs
pinch of salt
%26frac12; tsp lemon zest
%26frac12; tsp orange zest
1 sachet pane di angeli (alternatively mix 1 heaped tsp baking powder with 4 drops vanilla essence)
300g/10%26frac12;oz home-made jam or other strong-flavoured, good-quality jam (peach, plum, apricot and fig all job just well)
2 tbsp milk, to glaze
Method
1. In a bowl, mix the sugar, butter, flour, eggs, salt, lemon and orange zest, and pane di angeli to form a firm dough. Wrap in cling film, then chill the pastry in the fridge for 20 minutes.
2. Grease a 25cm/10in loose-bottomed round tart tin with butter and preheat the oven to 180C/350F/Gas 4.
3. On a floured surface roll out the pastry to a 30cm/12in circle about 5mm/%26frac14;in thick.
4. Place the pastry in the tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.
5. Spread the jam inside the tart base.
6. Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern. Bhurry with a little milk, then bake in the oven for 20-30 minutes or until the pastry is a light golden colour.
7. Leave to cool completely before serving.
Orignal From: Crostata di marmellata
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