Step 1

Butter a 10in/25cm flan pan with a removable base (see notes).

Step 2

Place flour, sugar, butter and salt into food processor bowl. Process until the butter is incorporated and the mixture is sandy. Don't over process!

Step 3

Add egg yolks, egg and lemon rind. Process for 30-40 seconds or until the pastry just comes together and forms a ball.

Step 4

Wrap in plastic wrap and refrigerate for 30 minutes or even overnight.

Step 5

Preheat oven 350ºF/180ºC.

Step 6

Flour a work surface and a rolling pin.

Step 7

Unwrap the dough and set aside 1/3 of the dough.

Step 8

Roll out the remaining dough into a circle that will fit the prepared pan. Remember to check that the dough is not sticking underneath and keep your rolling pin floured.

Step 9

Roll the dough around the rolling pic and unroll into the pan, carefully easing the dough into the corners.

Step 10

Trim away the excess.

Step 11

Spread the strawberry jam evenly into the pastry base.

Step 12

Add the trimmed dough to the reserved dough and roll out to 10in/25cm in length and about 4in/10cm wide.

Step 13

Cut strips of dough. I like to cut the strip quite thin but this is your crostata - cut the strips to whatever size you like.

Step 14

Arrange the strips across the crostata in a cross hatch pattern. Rerolling as needed.

Step 15

Press the edges to seal and trim excess.

Step 16

Bake crostata for 40-45 minutes until browned and cooked through.

Step 17

Allow to cool.

Step 18

Dust with powdered/icing sugar to serve.