From the Italian Recipes section

ingredients

• 420 grams of wheat flour
• 100 grams of sugar
• 1.5 tsp baking powder
• 1 pinch of salt
• 175 g butter in cubes
• 1 egg + additional yolk, lightly whisked
  
• 320-370g Lemon-orange or tangerine marmalade ( citrus fruits from Sicily – Sapore Italia (sapore-italia.com) )
• some milk to brush the pastry

Preparation:

• For the crostata dough, combine the flour, sugar, baking powder and salt in a mixing bowl.
• Add butter in pieces and lightly whisked egg with egg yolk along with approx. 2 tablespoons of ice-cold water and only use a dough cutter, knife or cold hands until the dough comes together and can be shaped into a dough ball. If it still seems too dry, you can add a little more water. Then flatten it like a brick and wrap it in cling film and refrigerate for half an hour.
• Preheat the oven to 175°C top and bottom heat. Have a crostata mold* that is not too tall (preferably with a removable base) with a diameter of approx. 21-23cm ready.
• First remove about 2/3 of the dough, put the rest back in the fridge. Roll out the removed dough on a floured surface with a rolling pin to a thickness of approx. 5 mm. The circle should be larger than the diameter of the shape, since you want the sides of the shape to be covered as well.
• It is important to always make sure that the base and the dough on top are lightly covered with flour, otherwise the dough will stick and can neither be rolled out well nor lifted into the mold later.
• Carefully lift the rolled out dough into the mold. This works quite well if you wind it up on the rolling pin and then slide it into the mold. Don’t worry if you see cracks or gaps. Simply pinch together or patch up some of the remaining dough. Press gently and lightly on the sides, simply roll off or cut off the excess edge (this can still be used for the stripes on top). You could blind bake the Crostata base for a moment or put it in the fridge. But you don’t have to.
• Stir the jam or marmalade briefly, then fill in and smooth out a little.
• Roll out the remaining dough (again, work with flour) a little thinner than before, cut into strips approx. 1.5 cm wide (ideally decoratively with a corrugated dough wheel, but a pizza cutter also works), then place diagonally over the tart. Press lightly on the edges. Trim off excess edges.
• Brush the crostata strips with a little milk.
• Place the crostata in the preheated oven on the middle shelf for about 25-30 minutes. Let cool and enjoy.

Our tip:

If you have enough time, you can put the tart in the fridge for half an hour after it has been rolled out, filled and provided with dough strips before it goes into the oven. In this way, the dough becomes a little firmer again and the lattice structure is more visually preserved. Of course, preheat the oven later and not already in step 3.