Ingredients

Method

In a large bowl, mix flour and sugar.

Add diced, chilled butter to the flour mixture. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Make a well in the center of the flour mixture. Add the egg and egg yolk to the well.

Mix together to form a dough. Do not overwork; just ensure all the ingredients are well incorporated.

Wrap the dough in cling film and refrigerate for at least 30 minutes.

Preheat the oven to 180 degrees Celsius.

After chilling, roll out two-thirds of the pastry on a lightly floured surface to fit into a tart tin.

Press the dough gently into the tin and trim any excess.

Spread the apricot jam evenly over the pastry.

Roll out the remaining pastry and cut into strips.

Create a lattice pattern over the jam with the pastry strips.

Bake in the preheated oven for 25-30 minutes or until golden brown.

Allow the crostata to cool before slicing. Serve and enjoy.