Crostata di Visciola

This is a pretty simple dessert but looks really impressive when it's done and tastes great.

Pastry

2 1/2 cups flour
5 tbsps butter
5 tbsps shortening
2/3 cups sugar
3 egg yolks
grated zest from 1 lemon
pinch of salt

1 1/3 cups of black cherry jam (or the jam of your choice)
1 egg, beaten
confectioner's sugar (if desired)

Pastry crust: Sift flour into a bowl, rub or cut the butter and shortening into the flour until the mixture resembles fine breadcrumbs. Add the remaining ingredients and knead quickly to a dough. Add more butter or shortening if needed. Work it as little as possible and form into a disk. Wrap it in plastic wrap and refrigerate for an hour.

Preheat oven to 375 degrees.

Break off three quarters of the dough, roll it out thinly on a floured surface and then gently lift it into a 9-inch tart pan. It doesn't matter if the dough fall apart as you can just reform it in the pan. Roll out the remaining dough into 1/2 inch wide strips enough to create a lattice on the tart.

Fill the dough with jam and cover with the strips, arranged in a lattice pattern. Brush the strips with the beaten egg. Bake for 40 minutes or until golden.