Italian Jam Tart (Crostata di Marmellata)

Directions

• Mix the dough
  In a large bowl, whisk together the eggs, sugar, sunflower oil, and lemon zest. Add the baking powder and flour gradually, mixing until you form a smooth dough. This pastry is wonderfully forgiving—you can use it straight away without any chilling time.
• Shape the base
  Dust your work surface and rolling pin with a little flour. Roll out roughly two-thirds of the dough to line a 28 cm tart tin (lightly greased or lined with baking paper). Press the edges neatly.
• Add the jam
  Spread the jam evenly over the pastry base, filling it generously.
• Create the lattice top
  Roll out the remaining pastry and cut it into strips. Arrange them in a lattice pattern over the jam, overlapping neatly for a classic look (or a charming, rustic one, either works beautifully).
• Bake to golden perfection
  Bake in an oven preheated to approximately 180 °C (fan 160 °C) for about 30–35 minutes or until the pastry is golden and the jam is bubbling softly.
• Cool & serve
  Allow the crostata to cool before removing from the tin, this helps the jam to set. Flip carefully if needed, then slice and serve. Perfect with a cup of coffee or tea.