- 2 cups of all purpose flour
- 2 Tablespoons of Tapioca flour
- 1 stick of chilled unsalted butter
- 1/2 cup (100 g) powder sugar
- 2 yolks
- 1 pinch of salt
- The grated zest of a lemon
- Vanilla
- Ice water
Preparation:Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk eggs, lemon zest and vanilla; add to processor and pulse until moist clumps form. Add iced water if the dough is too dry.
Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours.
DO AHEAD Can be made 2 days ahead. Keep chilled.
Preheat your oven to 400 F (200 C). Roll the dough out into not-too-thin sheet and use it to line a 10-inch or so pan and pour out a layer of jam over the dough. I used raspberry jam but you can use any jam you like. Form thin strips of dough and place them as seen in the picture above.
Bake it for at least 20 minutes.
We also made 2 heart shape cookies and a little "Nutella" crostatina with the left over dough from the raspberry jam crostata!
