Pasta frolla asks for three things: cold butter, a light hand, and a jam worth tasting on its own. When the dough has nothing but flour, eggs, and butter to stand behind, the preserve becomes the point of the whole recipe.
We use the Gusta apricot here at roughly 37 grams per slice, enough for the filling to read as fruit, not candy. The crostata holds well for two days, improving as the pastry softens into the jam at the edges.
Best at room temperature after dinner, or cold from the fridge the next morning with a coffee.
Set servings and units first. You can change them anytime.
Make the pasta frolla. In a large bowl, combine 10.5 oz flour, 3.5 oz powdered sugar, and a pinch of fine sea salt. Add 5.3 oz cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse sand. Work quickly so the butter stays cold.
Add the 2 egg yolks and the lemon zest. Press and fold until the dough just comes together into a smooth disc, stopping as soon as there are no dry patches. Do not knead.
Wrap the dough tightly in cling film and refrigerate for 30 minutes.
Preheat the oven to 350°F. Lightly butter a 9.5 in tart pan with a removable base.
Remove the dough from the fridge. Cut off one-third and set it aside. On a lightly floured surface, roll the larger piece to about 4mm thick. Drape it over the tart pan, pressing gently into the base and sides. Trim any overhang flush with the rim.
Spoon the 10.6 oz Gusta Apricot Preserve over the base and spread it evenly to the edges.
Roll the reserved dough and cut it into strips roughly 1/2 in wide. Lay them over the preserve in a lattice, pressing the ends against the rim to seal.
Bake for 35 to 40 minutes until the lattice is pale gold and the preserve is bubbling at the edges. Let the tart cool in the pan for 10 minutes, then unmold and cool completely on a wire rack. The preserve sets further as it cools; slice when fully cool.
You made Crostata di Albicocche. Time to eat.
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The lattice is decorative but useful: it vents steam and lets the preserve thicken at the edges rather than softening the base. If the dough cracks while rolling, press the tear closed with your fingers. A rough lattice tastes identical to a precise one.
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