Italian Crostata

Instructions

1. Prepare the pastry dough
   In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. In a separate small bowl, beat together the egg, egg yolk, and vanilla. Add the cold cubed butter to the flour mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs. Add the egg mixture and stir until the dough comes together. Knead gently just until smooth, then form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the tart pan
   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom or a 9-inch pie dish.
3. Roll and shape the dough
   Reserve about 1/4 of the dough for the lattice top. On a lightly floured surface, roll out the remaining dough into a circle about 1/8-inch thick and 12 inches in diameter. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough that hangs over the edge.
4. Add the filling
   Spread the jam or preserves evenly over the dough in the tart pan, leaving a 1/4-inch border around the edge.
5. Create the lattice top
   Roll out the reserved dough on a lightly floured surface. Cut it into strips about 1/2-inch wide. Arrange the strips in a lattice pattern over the jam filling. Press the edges to seal with the bottom crust. Brush the lattice with the reserved egg white.
6. Bake the crostata
   Place the tart pan on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them loosely with foil.
7. Cool and serve
   Allow the crostata to cool in the pan for 15 minutes, then carefully remove the sides of the tart pan if using. Let cool completely on a wire rack. Dust with powdered sugar just before serving. The crostata can be served at room temperature and will keep, covered, for up to 3 days.