Steps for Fior di Crostata

• In a bowl, work the butter with the powdered sugar until you get a creamy texture, add the egg and mix. Start adding the flour in several additions together with the baking powder, knead quickly and, if necessary, add the two tablespoons of water to help combine better. Form a dough ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.

  

• After resting, roll out the shortcrust between two sheets of baking paper or on a well-floured surface. Place the dough into a buttered and floured pan or lined with parchment paper and trim the edges; with the leftover dough you can make delicious little cookies.

  Place a small bowl in the center of the pan and press lightly to form the circle, fill the outer edges with jam. Make a cross cut in the previously created circle and then diagonal cuts so that you obtain eight triangles in total. Take the tip of each triangle and fold it outward.

  

• Bake at 356°F in a preheated conventional oven for 30 minutes. Once baked, let the tart cool completely inside the pan before turning it out onto a plate.

  

• Thank you for baking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.