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Crostata della nonna

I wanted to scents of childhood, warmth, pleasant memories. I had the blackberry and cherry jam made by her grandmother last summer. The rest came from if '

For the pastry

200g butter

250 grams of sugar (preferably powdered)
750g of flour 3 egg yolks

1 / 2 teaspoon salt

grated lemon peel 1 pinch of baking powder (optional)

Filling

blackberry jam and cherry jam 130gr each

Prepare pastry

On the wooden table to have the flour and sugar in a heap, cut the butter into small pieces and merge the egg yolks in the center of the fountain, add a pinch of salt, lemon zest and mix with a fork, then top with hands until a ball liscissima. To rest the pastry in the refrigerator to chill for at least half an hour.

Spread a thin layer of flour on a wooden board and crush with a rolling pin just over half the pastry until you have a not too thin disc with which to line the tart. Prick the bottom with a fork and spread the jam. With the remaining pastry to create the pie slices for garnish. (With the advanced pastry I made another small tart). Bake in preheated oven at 170 degrees for 20-25 minutes (I keep low with the times because my oven cooks a lot)