Rustic Apricot Crostata della Domenica

Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cold cubed butter and work it in with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Add the egg yolks, whole egg, and vanilla extract. Mix with a fork and then bring together with your hands, kneading very briefly just until the dough holds together. Do not overwork it.

Divide the dough into two portions, roughly two-thirds and one-third. Flatten each into a disk, wrap in plastic, and refrigerate for at least 40 minutes.

Preheat the oven to 180C (350F). Lightly butter a 24-26cm fluted tart pan with a removable bottom.

Roll the larger disk of dough on a lightly floured surface into a circle about 3mm thick and large enough to line the tart pan with a slight overhang. Transfer to the pan, pressing gently into the edges and trimming the excess.

Stir the lemon juice into the apricot jam to loosen it slightly, then spread evenly over the base of the tart.

Roll out the smaller disk of dough and cut into strips about 1.5cm wide. Arrange in a lattice pattern over the jam, pressing the ends gently into the edges of the crust. Trim any excess.

Brush the lattice and edges with the egg wash and sprinkle with turbinado sugar.

Bake for 30-35 minutes until the crust is a deep, even golden brown and the jam is bubbling through the lattice.

Let cool in the pan on a wire rack for at least 20 minutes before removing the ring. Serve warm or at room temperature.