Crostata di marmellata

Method

1. 1 Quickly knead the flour with cold butter, powdered sugar, egg, and lemon zest.
2. 2 Knead for only 3 minutes until the dough is just formed; kneading for too long will make the crust chewy instead of crumbly.
3. 3 Let the dough rest in the refrigerator for 2 hours, then roll it out and line the mold, reserving some of the dough.
4. 4 Spread a thick layer of apricot jam on the bottom of the cake, leaving a 1 cm border.
5. 5 Cut the remaining dough into strips and weave them into a lattice pattern on the surface of the jam.
6. 6 Bake at 180 degrees for 35 minutes, then let cool completely in the mold before removing.

With an appliance

• Air fryer 1 hr 16 min

  Replace step 6: spray oil around the tart rim, run the steamer at 195 degrees for 23 minutes and rotate the mold after 12 minutes; the jam will boil and the crust will brown quickly, large molds must be divided into two tarts.