Homemade crostata can be made in a tart pan or other shallow baking pans with or without removable bottoms. They can even be made using a regular pie tin if you don’t own a tart pan. For this post, I’ve used an 11-inch (28cm) tart pan without a removable bottom. If you use a 9 or 10-inch tart pan, you can make the bottom crust slightly thicker, or use the excess dough to make little cookies.

1. Preheat oven to 350°F/180°C & prepare a 9 to 11-inch (23-28cm) tart pan. Butter the tart pan using your hands or pastry brush being sure to get into all the crevices. Add about 1/4 cup of flour to the pan and tap it around to cover the entire surface with flour. Remove any excess flour and set aside. 
2. Whisk the dry ingredients. In a medium-sized mixing bowl add the flour, salt, and baking powder and whisk well to combine.
3. Make the pasta frolla shortcrust. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or food processor), cream the butter, sugar, lemon zest, and vanilla extract on medium speed until fluffy and lighter in color (about 2 minutes). Add the egg plus 2 egg yolks one at a time making sure each one is fully incorporated before adding the next one (it shouldn’t take longer than 15 seconds total to incorporate all of the eggs). Turn off the mixer, add the flour mixture, and gently stir it in using a rubber spatula until no flour streaks remain. 
4. Form the shortcut pastry into a disc & refrigerate it. Add 2 tablespoons of flour to a non-stick Silpat or other surface and spread it out just slightly. Add the pasta frolla and gently start forming a disc incorporating the flour as needed to form a ball that doesn’t stick to your hands when pressed. If you need just a bit more or less flour that’s ok as long as you can form it into a soft disc without it sticking to the surface or your hands. Flatten it slightly, wrap it in sustainable cling film, and place it into the fridge for at least 2 hours and up to overnight.
5. Roll out the bottom crust. Remove the chilled dough disc from the fridge and divide it into two pieces (with one piece being slightly larger than the other). Place the smaller piece of dough back into the fridge while you roll out the bottom crust. Place the disc onto a lightly floured surface, press down on it to flatten it, and shape it into a round. Roll it out to 1/8 of an inch (6mm) thick using more flour as needed to keep it from sticking to the surface. Gently roll the dough onto the rolling pin and transfer it to the tart pan. Unroll it into the pan and press the dough into and around the pan making sure that there are no gaps between the pan and the dough (or it will shrink as it bakes). Use a knife or a rolling pin to trim the excess dough from the edges. Add the leftover trimmings to the other dough block in the fridge to keep it cold. Prick holes all over the entire crust (sides and bottom) to prevent it from puffing up as it bakes and chill it in the refrigerator while you roll and cut the lattice top.
6. Make the lattice top and heart cutouts. Remove the smaller piece of dough from the fridge and roll it out as you did the first piece. Cut out 3 to 5 small hearts or desired shapes and set aside. Next, cut long strips as evenly as possible using a pizza cutter or other wheeled dough cutter. Depending on the size of your tart pan, you will need 5-6 strips for the bottom layer and 7 to 9 strips for the top layer. For my 11-inch tart pan, I used 6 wider strips for the bottom layer and 9 thinner strips for the top layer.
7. Assemble the crostata. Remove the tart pan from the fridge and add the cherry jam. Decorate the top of the filled crostata with strips of dough, place the hearts on top, brush with egg white, and sprinkle the top with sugar. 
8. Bake the crostata. Bake the crostata at 350°F/180°C for 10 minutes on the middle rack of the oven. Reduce the heat to 345°F/175°C and continue baking for 25 to 30 more minutes, or until just golden brown on top. Remove from the oven to a cooling rack and wait at least 2 hours before cutting into it. Once cooled, you may cover and refrigerate or freeze the crostata, or leave it covered at room temperature for up to 3 days, Enjoy!