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OLGA’S CROSTATA

Ingredients
4 cups plain flour
1 ½ cups sugar
3 teaspoons baking powder
Pinch of salt
3 large eggs
2/3 cup Filippo Berio® Olive Oil
1 teaspoon vanilla essence
2 tablespoons vodka or other alcohol
Finely grated rind of lemon
¾ cup jam

Instructions
Heat the oven to 325º F. Mix together flour, sugar, baking powder and salt. Lightly beat eggs, Filippo Berio® Olive Oil, vanilla, alcohol and rind. Make a well in the dry ingredients and add the egg mixture.

Using your hands, work the flour in gradually to form a smooth dough. Work dough lightly until it comes together into a smooth ball.

Divide dough into 3 parts. Roll out all pieces to about _____ in thickness. Press two of them into the base of a 2 x 23-25 cm shallow baking pan. Spread each generously with jam.

Cut remaining piece of dough into small strips and roll out into long, very thin sausage shapes. With strips, form a ring around the edge of dough and make a criss-cross pattern on top of the tarts. Cut tiny diamonds of leftover dough and place into the center of each criss-cross.

Bake for 30 minutes, until lightly golden brown. Store in an airtight container and use with 1-2 days.