Crostata di Marmellata

Mix until well combined:

300 g flour (about 2 c)

120 g sugar (little less than 2/3 c)

pinch salt

Cut in:

150 g butter, cold (little less than 2/3 c), cut in pieces

Incorporate with mixer until butter is pea sized.


1 egg

1 egg yolk

Mix until doughy.

Wrap dough in plastic wrap.

Refrigerate about 30 minutes.

Roll to about 1/4″ thick.

Build up sides with dough.

Top with:

marmalade or jam

Bake @ 350, 30 minutes