Total Calories: 6
1 Prepare the pastry, if necessary. Then, let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhang. Press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place the rack in the lower third of the oven. Preheat the oven to 400°F.
4 Spread the jam in the bottom of the prepared shell. Roll out the remaining dough to a 10-inch circle about 1/8-inch thick. With a fluted pastry cutter, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the jam. Rotate the tart a quarter-turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal, and trim off the overhang. Brush the dough with the egg yolk.
5 Bake 35 to 40 minutes or until the pastry is golden brown. Let cool on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar before serving. Store covered with a large inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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