Jam crostata

In a bowl, combine the flour, sugar, baking powder and salt. Finely zest the lemon straight into the bowl. Add the cold butter in cubes and rub it in with your fingertips until the mixture looks like fine crumbs.

Separate the yolk from the second egg. Add the whole egg and the yolk to the crumbs and quickly bring everything together into a smooth dough.

Don't overwork the dough: the warmth of your hands melts the butter and the crust turns out tough instead of crumbly.

Wrap the dough in cling film and refrigerate for 30 minutes.

Preheat the oven to 180 °C. Set aside a third of the dough for the lattice. Roll out the rest 5 mm thick, line a 24 cm tart pan with it and press it up the sides.

Spoon the jam onto the base and spread it evenly.

Use a thick jam or preserves: a runny one will bubble up in the oven and leak through the lattice.

Roll out the remaining dough, cut it into 1.5 cm strips and lay them over the jam in a lattice. Press the ends onto the rim.

Bake on the middle rack until the pastry is golden.

Let the crostata cool completely in the pan — hot jam burns and runs when you slice it. Done!