Homemade Strawberry and Vanilla Bean Jam Crostata
1 1/2 cups plain flour
1/2 cup self-raising flour
1 cup caster sugar
2 egg yolks
1 whole egg
180g butter, softened
300g jam (use any sort you like, home made is the nicest, this jam was made by one of my lovely customers)
Icing sugar for dusting
Preheat oven to 180c. Place flours in a large bowl and whisk to combine. Make a well in the centre of the flour mix and place caster sugar, butter and eggs in the well.
Using a fork, combine ingredients by gently mixing the dry ingredients into the wet. When the dough has come together, knead by hand until smooth. Form a ball and wrap in cling wrap. Place in fridge for 30 mins.
Place the dough on a lightly floured work surface. Using 2/3 of the dough, roll to a 27cm round and line a 23cm tart tin. Spread the jam evenly over the pastry base. Roll out the remaining dough and cut into strips (just don't do them thick like I have, nice a thin looks much better) Place the strips in a lattice pattern over the jam layer. Press the edges of the pastry to seal and cut any excess away with knife.
Bake for 40 mins or until golden brown. Cool and dust with pure icing sugar.