Crostata di lamponi

In Italy we would say brutta ma buona, literally ugly but tasty. I have been thinking of something to bake all week. I wanted to try something new that I had never cooked before and decided to give crostata a go. According to Wikipedia Crostata is: "an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more "rough" look, rather than a uniform, circular shape". See! It wasn't meant to be that uniform or circular after all! It's quite straighforward and easy to make and the result is absolutely yummy.
I filled mine with Rasberry jam and followed the recipe below.

Ingredients:
100 g. of sugar
300 g. of plain flour
2 eggs
90 g. of butter
Jam as needed
1 teaspoon of dried yeast

Create a fountain with the flour, position the eggs, sugar, flakes of butter and yeast in the middle of the fountain and work the ingredients with your hands until you have a ball of dough. Cover the dough in clingy film and put in the fridge to cool for at least thirty minutes. In the meantime grease a round cake mould in butter and cover with a pinch of flour. Roll the dough with a rolling pin until you create a base that is aproximately 4mm high. Keep some dough on the side as you will need it to create the typical "grid" that characterizes this cake. Place the base in the cake mould working the edges until you have a small crust. Cover it in jam (I used rasberry but any jam will do), leaving some room at the edges. Now roll the dough that you kept on the side, cut it in strips and place it on the jam creating a diagonal grid. Heat the oven at 180 degrees and cook for 40 minutes or until golden brown.