Crostata con Marmellata di Albicocche

Place the flour, with a pinch of salt and the butter cut into chunks, in a food processor and mix until the mixture resembles breadcrumbs. Add the sugar and the lemon zest to the mixture. Then whisk the eggs with a tablespoon chilled water in a bowl until combined add to the mixture while the food processor is still running. Process until the mixture begins to form large clumps and stop it before it forms a ball.

Turn pastry out onto a working surface and knead gently to obtain a compact dough. Shape it into a ball, wrap it in clingfilm and refrigerate for at least 20 minutes.

Butter and flour a loose-based flan case. Then divide the dough into 2 sections, one larger than the other. Roll out the larger piece (about 3-4 mm thick) and line the flan case with the rolled-out pastry. Trim the overhanging dough, then spread the apricot jam over the middle of the pastry case smoothing it with a spatula.

Roll out the smaller piece of pastry and cut into fine strips. Arrange the strips as a lattice over the jam.

Brush lightly with an egg yolk and bake for about 45 minutes in a preheated oven to 190ºC  until golden brown.

Cool on a wire rack and serve.