Crostata della Babbaiola

In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the flour using your fingertips until it resembles coarse crumbs.
Add the egg and vanilla extract and mix until the dough just comes together. If needed, add a tablespoon of cold water to help it form a dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Tart Base:

Preheat your oven to 180°C (350°F).
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Line a 9-inch tart pan with the dough, pressing it into the edges and trimming off any excess.
Add the Filling:

Spread the fruit jam evenly over the base of the tart. If you like, you can mix a bit of lemon zest into the jam for an extra burst of flavor.
Create the Criss-Cross Pattern:

Roll out the remaining dough and cut it into strips. Arrange the strips in a criss-cross pattern over the jam.
Bake the Crostata:

Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown and the jam is bubbling.
Cool and Serve:

Let the crostata cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.
Serve the crostata as is, or dust with powdered sugar before serving.
Serving and Storage Tips:
Storage: Keep leftovers covered at room temperature for up to 3 days. You can also refrigerate it, but let it come to room temperature before serving.
Serving Suggestion: Crostata is perfect with a cup of tea or coffee, and can be enjoyed at breakfast, for an afternoon snack, or as a dessert after dinner.
Variations:
You can experiment with different fruit jams, like strawberry, raspberry, or even fig jam.
For a more decadent treat, add a layer of pastry cream before adding the jam.
FAQs:
Can I use store-bought dough? Yes, you can use store-bought shortcrust pastry if you’re short on time, though homemade will always be tastier!
Can I freeze Crostata della Babbaiola? Yes, you can freeze the unbaked crostata. Just wrap it well in plastic wrap and foil, and bake it from frozen, adding a few extra minutes to the baking time.
Enjoy your slice of Italy!