Crostata is an Italian desert pie that I don't bake very often, given the amount of butter that goes into a pie crust, but I somehow caught the pie bug yesterday and the result was quite tasty.
300 grams flour (a little less than 3 cups)
2 egg yolks
1 1/2 C sugar
150 gr butter
Your favorite jam
Optional: grated rind of one lemon
Combine the flour, sugar and butter softened at room temperature. Add the egg yolks and whole egg and lemon rind. Work the dough for 10 minutes then cover and refrigerate for 30 minutes.
Preheat oven to 355 F. Divide the dough in half and lay one half in a pie pan. Spread the jam and use the rest of the dough to form a grid over the jam. Bake for 40 minutes or so.