• Mix the flour with powdered sugar, butter and salt in the food processor until the mixture resembles fine crumbs. Add the whole egg, egg yolk and lemon zest and pulse briefly until everything comes together to form a dough.
• Remove from the bowl and shape the dough into two equal discs. Wrap each in cling film and refrigerate for around 30 minutes.
• Remove from the refrigerator and roll out the pastry to a thickness of 3-4 mm, then use it to line a metal tart tin with a lifting base or a ceramic quiche tin. You can also simply press the dough into the tin. Cut off the excess dough and use it for a pastry lattice. Depending on the room temperature, the work surface and rolling pin should also be dusted with flour if the dough starts to become sticky.
• Put the tart or quiche tin in the fridge, then roll out the excess dough on baking paper and cut into strips with a knife or a pastry wheel. Depending on how warm the dough gets, it should be placed in the fridge again in between.
• When the base has cooled (after about 10 minutes), spread the jam over it. Lay the pastry strips on top in a lattice pattern and press down on the edge of the dough. Brush the strips with egg white, then place the dish back in the fridge to rest until the oven has preheated.
• Preheat the oven to 190°C and bake the crostata for 20-25 minutes until golden brown.

Tip:

This is one of the few shortcrust pastry bases that doesn't need blind baking, which speaks for itself. And since jam is not too runny, the base stays nice and dry without becoming soggy.

I usually prepare this crostata in a simple, old-fashioned ceramic dish that it is left in after baking and can be cut into. So you don't even have to worry about lifting it out.