• Oven temperature 350°F (180°C)

Make the Pastry

• Cut the butter into the flour with two knives until small pieces are formed, then use your fingers to rub them in. Lift the mixture as you work to incorporate air. When there are no more pieces of butter, stir in the flour. (See notes) Or you can roughly follow the directions to make this pie pastry, adding the egg yolk instead of water.
• Stir in the sugar, then add the egg yolk and mix until a dough forms and place on a floured workspace.
• Form into a ball, then roll about two thirds of the dough into a circle to line the tart pan.
• Gently press the dough into the tart pan and trim the edge. Prick the bottom of the pastry with a fork.

Fill and decorate the Crostata

• Pour or spoon the jam or filling into the prepared tart shell.
• Roll the remaining dough into a circle the size of the tart pan. Then cut into strips.
• Add strips in one direction spaced apart. Next add another layer of strips on top, either at 90 degrees or at a lesser angle to create a diamond pattern.
• Brush with the egg white and bake for about 30 minutes, or until pastry is golden brown.
• Allow to cool completely before slicing. Dust with some powdered sugar for a fancier presentation.