How to make
In a bowl put the sifted with a pinch of salt, one tsp. of baking powder and one vanilla. Add one egg, one yolk, sugar and sliced cold butter. Knead the dough. At first it is like sand, but gradually it is homogenized into a soft, butter pastry dough, which is easy to work with. Wrap the dough in cling film and refrigerate for an hour.
Separate a ball (the size of a fist) from the cooled dough. Roll out the rest onto a sheet of baking paper. This will make it easier to move it into the tray. Use a 8″ (20 cm) tray. From the transferred sheet form a high boarder. Pierce the bottom with a fork.
Pour prune jam and smooth it out. On a floured surface, roll out the remaining dough with a 0.2″ (0.4 cm) diameter. Cut out wavy strips with a width of 0.8″ (2 cm). Place the strips on the jam, forming a grid. Bake the crostata at 360°F (180 degrees) in a preheated oven with a fan on for about 35 minutes or until it is nicely browned.
Five minutes after removing the pan from the oven, carefully transfer the pie onto the rack. If you leave it inside, it will become moist.
Sprinkle it with powdered sugar!
