Italian jam tart (Crostata di marmellata)

1. Mix the flour with the sugar, baking powder, grated lemon zest and a pinch of salt, add the cold diced butter and rub it in with your fingertips until crumbly.

2. Add the eggs and knead quickly, just until the dough comes together (don't overwork it or it'll be tough); wrap in cling film and chill for 30 minutes.

3. Preheat the oven to 180 °C; roll out two-thirds of the pastry on a floured surface to about 4 mm thick and line a buttered 24 cm tart tin with it, pressing it up the sides; prick with a fork.

4. Spread the raspberry jam evenly over it.

5. Roll out the remaining pastry, cut into 1.5 cm wide strips and lay them over the jam in a lattice, pressing the ends onto the rim.

6. Bake for 30-35 minutes until the pastry is golden; let it cool completely in the tin before slicing.

Tip: The Sunday cake of Italian grandmothers; instead of raspberry you can use apricot or sour cherry jam or even Nutella, and covered it keeps for 4-5 days - it's even more crumbly the next day.