KROSTATA

Cake flour 250 g (sifted twice for easier incorporating into the fatty dough)

Butter 150 g 

Icing sugar 100 g

Egg yolks 80 g (5)

Acacia honey 20 g

Lemon zest ½

Vanilla pod ½

Fine salt 1 g

FILLING

Apricot jam 250 g

Lemon zest  ½

Add softened (not melted) butter, lemon zest and icing sugar to the stand mixer

Mix until fluffy

Add vanilla & honey, mix again

Combine the yolk with the salt (To break down the yolk) mix well

Add salt yolk mix to mixer, mix until incorporated 

Stop the mixer and add flour

Mix until incorporated 

Place the dough on a lightly floured surface, dust some more flour on top and form a rectangle.

Wrap in foil and place in the fridge to rest until completely cold or best overnight. 

Shaping

Roll out the dough until it is about 5 mm thick, do not make it too thim. Measure your bottom by placing the cake mold on top of the dough and cutting around it

Place said dough on the bottom of the cake mold and poke holes with a fork throughout the base.

With the rest of the dough we need to create 10 lattices and the rim/crust of the tart

Now… Combine the jam with the lemon zest and place at the tart base. LEAVE AROUND 3 CM NEAR THE EDGES WITHOUT JAM  FOR THE CRUST

When you have 10 lattices, roll your dough into a small  thickish snake cca 3cm thick

The lattices go 5 down in one direction and 5 in another. Start by placing one lattice in the middle and working from there.

When the pattern is done place your dough snake at the edges of the tart. With a small rounded object create pattern and also press down the crust so it will adhere to the base bottom. Chill down (20 - 30 min) 

Bake at 160 for 25 to 30 min 

After 20 min keep a close eye on it

Let cool completely before touching otherwise it might fall apart 

If in doubt check out youtube video:

JAM TART - Italian recipe by Iginio Massari