Strawberry Crostata

Method

1. Prepare the strawberry jam: place strawberries in a bowl with sugar, lemon zest, and vanilla pod. Let macerate.
2. Cook the jam over low heat for about one hour until thickened.
3. Meanwhile, make the pastry: in a bowl, mix flour, sugar, vanilla seeds, lemon zest, salt, and a pinch of baking powder. Rub with your hands to obtain a sandy and granular texture.
4. Add the egg yolk and whole egg. Knead gently until the dough comes together.
5. Wrap the dough and refrigerate for at least 2 hours.
6. Roll out the dough (keep a piece for strips). Line a perforated tart ring with the dough, pressing evenly.
7. Fill the tart shell with the strawberry jam (about 1 cm thick).
8. Create strips from the reserved dough and arrange them in a lattice on top.
9. Bake in a low-temperature oven (e.g., 170°C) for about one hour, until golden.
10. Let cool completely before unmolding.