Crostata di marmellata (Italian jam tart)

Step 1: Mix 9 oz plain flour, 2 ⅞ oz sugar, ½ tsp baking powder, 1 pinch salt and 1 tsp lemon zest in a bowl. Rub in 4 ½ oz cold unsalted butter with your fingertips until it looks like breadcrumbs.

Step 2: Add 1 egg and 1 egg yolk and bring together quickly into a smooth dough without kneading. Flatten into a disc, wrap and chill for at least 1 hour (not included in the times above).

Step 3: Heat the oven to 350°F (325°F fan). Roll two-thirds of the pastry between two sheets of baking paper to about 4 mm and line a 22–24 cm tart tin, trimming the edges. Prick the base with a fork.

Step 4: Spread 10 ½ oz apricot or cherry jam evenly over the base in a layer about 5 mm deep. Too much jam is the common mistake: it boils over and the lattice sinks.

Step 5: Roll the remaining pastry and cut 1.5 cm strips. Lay them over the jam in a criss-cross lattice and press the ends onto the rim.

Step 6: Bake on a low shelf for 30–35 minutes, until the pastry is evenly golden and the jam is bubbling between the strips.

Step 7: Cool completely in the tin before slicing, so the jam sets. It keeps, covered, for 4 days at room temperature.