Crostata

In a large bowl, gently whisk together flour, sugar, and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.

Mix together

At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. If dough is very dry then add an extra tablespoon of soft butter.

Wrap in plastic and refrigerate for 30 minutes.

Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.

Transfer to an ungreased pie plate.

Trim the dish of any extra dough.

Fill the pastry shell with the jam.

Then with the extra dough make strips to create a lattice finish.