Crostata con Marmellata di Frutta

• 9 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla or almond extract
• Finely grated zest of 1 lemon
• 2 cups all-purpose flour, plus additional for rolling dough
• 2 teaspoons baking powder
• Butter for greasing pan
• 14 ounces apricot, raspberry or other jam

1. Preheat the oven to 350 degrees.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high until well combined.
3. Mix in the egg, yolk, vanilla and lemon zest, then add the flour, 1 teaspoon salt and the baking powder.
4. Mix at medium speed just until the mixture begins to clump.
5. Press the dough into a ball by hand, wrap in plastic and refrigerate at least 1 hour or overnight.
6. Remove the dough from the refrigerator and allow to warm slightly.
7. Lightly butter the bottom of a 9-inch pie pan.
8. Press of the dough into the bottom and sides of the pan, patting it until smooth and firm.
9. Fill the crust with jam, spreading it evenly.
10. On a lightly floured surface, roll out the remaining dough into a thin disk about 9 inches in diameter.
11. Cut into narrow strips and weave into a lattice pattern on top of the pie.
12. Bake until the pastry is light golden brown, 20 to 25 minutes; watch carefully to be sure the crust doesn't darken, which can happen suddenly.
13. Let cool for 20 minutes before serving.
14. Serve at room temperature.

unsalted butter, sugar, egg, egg yolk, vanilla, lemon, flour, baking powder, butter, apricot

Taken from cooking.nytimes.com/recipes/11438 (may not work)