Raspberry Jam Crostata

Ingredients

• 2 1/3 cups all purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon slat
• 1 tablespoon lemon zest, from 1 medium sized lemon
• 12 tablespoons cold unsalted butter, diced
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 tablespoon ice water
• 1 cup raspberry jam
• 1 egg beaten with 1 teaspoon water, for egg wash
• Sugar, for sprinkling

Directions

1. Add the flour, sugar, salt, baking powder, and lemon zest to a food processor. Pulse about 5 times, just until everything is mixed. Scatter in the butter and pulse about 5 more times, until the pieces look pea-sized. Add the egg, egg yolk, vanilla extract, and milk, then pulse until the dough comes together, using the ice water, and more if needed, to help it form. Wrap the dough in plastic wrap and refrigerate it for 2 hours.
2. Set a rack in the center of the oven and heat it to 350 degrees F. Butter the tart pan.
3. Split the dough into roughly 2/3 and 1/3 portions. Take the larger portion and press it evenly across the base of the tart pan and up the sides. Spoon the jam into a bowl and whisk it until loosened, then spread it evenly over the crust.
4. On a clean surface dusted lightly with flour, roll the remaining dough to 1/4-inch thick. Slice it into 1-inch wide strips. Arrange the strips in parallel lines over the tart, leaving about 1-inch between them. Gather and re-roll the dough as needed, then cut additional strips. Lay those strips across the first set in the opposite direction to form a lattice.
5. Brush the lattice with the egg wash and scatter sugar over the top. Bake the tart until the crust is golden and the jam has set, about 50 minutes. Cool completely before serving.