1 ½ cups plain flour
½ cup self-raising flour
1 cup Chelsea Caster Sugar
180g butter, softened
2 egg yolks
1 whole egg
300g plum jam*
Chelsea Icing Sugar, for dusting

Preheat oven to 180°C conventional (160°C fan-forced). Grease a 23cm loose bottomed flan tin.

Place flours in a large bowl and whisk to combine. Make a well in the centre of the flour and place the caster sugar, butter and eggs in the well. Using a fork gently mix the dry ingredients into the wet ingredients until combined. When the dough has come together, knead by hand until smooth. Form into a ball and wrap in cling wrap. Place in fridge to chill for 30 minutes.

Place the dough on a lightly floured work surface. Using of the dough, roll to a 27cm round and place in the flan tin. Spread the jam evenly over the pastry base. Roll out the remaining dough and cut into strips. Place the strips in a lattice pattern over the jam layer. Press the edges of the pastry to seal and cut any excess away with a knife. Bake for 40 minutes or until golden brown. Cool and dust with icing sugar before serving.

*A quick and easy Plum Jam recipe can be found at chelsea.co.nz.

Crostata can be made using any of your favourite jams or lemon curd in place of plum jam.