Homemade crostata can be made in a tart pan or other shallow baking pans with or without removable bottoms. For a frame of reference, I’ve used an 11-inch (28cm) tart pan without a removable bottom for this post. If you use a smaller pan, you can make the crust slightly thicker which is really good, 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 to be 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, tap out any excess flour and set aside. 
2. Measure out 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 lighter in color and fluffy (about 2 minutes). Add the egg and 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 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 in order 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 and wrap it well with sustainable cling film and place it into the fridge for at least 2 hours and up to overnight. 
5. Assemble the crostata. 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 and press down on it to flatten it and shape it into a round. Roll it out to 1/16 of an inch (4mm) using more flour as needed to keep it from sticking to the surface. Gently roll the dough onto the rolling pin and support the bottom of the rolling pin as you transfer the dough to the tart pan. Unroll it into the tart 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 the rolling pin to roll over the edges of the tart pan to cut off the excess dough. Prick holes all over the entire bottom crust to prevent it from puffing up as it bakes. Add the jam to the tart and refrigerate while you make 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 other 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 at least 4 or 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 (first) layer and 9 thinner strips for the top layer.
7. Decorate the crostata. Decorate the top of the filled crostata by placing 4 to 6 dough strips equal distances apart from each other at an angle going from one side to the other and removing the excess dough from the edges. Turn the crostata slightly and add 7 to 9 dough strips going in the opposite direction at an angle to create the diamond (or argyle) pattern. Place the hearts on top, brush with egg white, and sprinkle 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!