Crostata - Rustic Italian Jam Tart

(enough to make two 9in tarts.- top & bottom)

1 1/3 cup butter
5 scant cups of flour
pinch of salt
1/2 teaspoon baking powder
2 full eggs + 3 yolks
1/2 teaspoon vanilla
drop of booze - grappa, rum, brandy, anything you like


Cream butter & sugar until light & fluffy. Add in vanilla. Beat in all the eggs & vanilla.
Sift together all the dry ingredients.
Incorporate the flour into the butter & egg mixture with a few strokes of a wooden spoon forming a dough.
Take 1/3 of the dough & press into a partchment lined tart pan to 1/4 inch thickness. If the dough is sticky wet your finger tips slightly,. Generously spread marmalade on the shell.

To make the lattice work top:
Pull off a pinch of dough & roll into a long snake. This is an easy dough to work with if it breaks just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.

Continue until you have enough to make your lattice top.

Back in a preheated 350 degree oven for about an hour or until the top is nice & brown. The bottom is cooked & the dough should shrink away from the pan a bit.

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