Crostata Italian Preserve Tart - flour

Method

• Put all the ingredients in a bowl, add the margarine and work the mixture with your hands until its texture resembles panko.
• Add the beaten egg and mix with a rubber spatula.
• When the dough has been roughly mixed, put it in a plastic bag, gather and press it together into one piece and let it sit in the refrigerator for about an hour.
• Cut open the plastic bag, place the dough on top of the bag, dust flour on the surface of the dough, cover with plastic wrap, then roll out to a thickness of 3 mm.
• Return the crust to the refrigerator for 30 minutes, leaving the plastic wrap on top.
• Remove the top layer of plastic wrap, place the tart pan on top of the crust and cut the crust slightly larger than the tart mold.
• Turn over the crust together with the plastic bag.
• With the plastic bag still covering the crust, line the tart mold with the dough.
• Roll a rolling pin over the top of the tart mold to neatly trim off the excess crust.
• Chill the leftover crust in the refrigerator.
• Fill the crust with as much jam as you like (adjust the amount of jam depending on its flavor and sweetness).
• Roll out the remaining crust and cut into 1-cm wide strips and place in a lattice over the jam.
• Fold the edges in, then place more crust along the edges, if there is any dough left over.
• Then brush the surface with the beaten egg.
• Bake in an oven preheated to180C for about 30 minutes.
• Reduce the oven temperature to 170C when the tart becomes golden brown.
• At the same time, place a sheet of aluminum foil on top to prevent it from burning and to bake it through well.
• The tart tends to be quite soft just out of the oven, so let it cool in the tart mold to prevent it from falling apart.
• Take it out of the mold and slice into portions once cooled down.