Important — the butter and the yolks taken from the fridge!!! Flour, sugar, a pinch of salt, yolks and butter pieces to put in the bowl of a mixer and mix everything for a few seconds.

In the end, the dough should look like the photo. Sometimes, depending on the flour or humidity in the room, you may want to add just 2 tablespoons of cold water. If the dough will not meet you in a ball, add water!

It is also important that this pesto should sand as little as possible to be in contact with the warmth of your hands, which is why it is better to cook in a stationary mixer. Put the dough on a work surface and quickly shape it a ball.

Prepare form for baking such cakes open low. I have a form in diameter of 26 cm Greased with butter and sprinkle with flour. Separate 2/3 of the dough and roll out to a thickness of about 5 mm (remaining dough meanwhile, you can wrap in cling film and put into the refrigerator). For convenience, you can roll the dough out between two sheets of baking paper... Helping yourself with a rolling pin, transfer the dough into the pan and form a small rim. Prick with a fork.

On top lay a layer of jam and spread it.

Also remaining dough roll out the layer on the working surface and cut from it a curved knife strips width of about 1 cm or less.

Gently lay strips of dough over the jam, like braids. To do this, first place a layer of strips in one direction...

And a second layer... obliquely relative to the first...

At the end to wrap up the rim of dough to the center. Crostata ready for baking!

Bake in pre-heated to 185-190°C oven for 20-25 minutes (watch your oven)! Ready Crostata completely cooled. Then to get out of shape and serve immediately.