Cherry Jam Crostata

Prepare Pat-in-Pan Crust: In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium; beat in egg and vanilla. With spoon, stir in flour and salt until mixture is crumbly. With hands, press dough together in bowl and knead a few times just until flour is evenly moistened. Divide dough into 2 pieces, 1 slightly larger than the other; flatten into disks. Wrap each disk in plastic wrap and refrigerate 20 minutes or until dough is firm enough to handle.

Meanwhile, prepare Cherry Filling: In small bowl, stir jam, lemon juice, and vanilla until combined.

Remove both disks of dough from refrigerator. With floured hands, press larger disk of dough onto bottom and up side of 9-inch round tart pan with removable bottom. Refrigerate 15 minutes.

On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 10-inch round. With pastry wheel or knife, cut dough into twelve 3/4-inch-wide strips.

Preheat oven to 375° F. Spread jam mixture over dough in tart pan to 1/2 inch from edge.

Make lattice top: Place 5 strips of dough about 1 inch apart across pie. Repeat with 5 more strips placed at right angles to first ones to make a lattice design. Trim edge with knife. Reserve trimmings.

Make rope edge: With hands, roll remaining 2 dough strips and any dough trimmings into 1/4-inch-thick ropes. (If dough is too soft to work with, return to refrigerator until firm enough to roll.) Press ropes just inside tart shell over jam, covering ends of lattice to create finished edge. (If rope pieces break, just press them together.)

In cup, with fork, beat egg yolk and 1 tablespoon water until combined. Brush egg-yolk mixture over lattice and edge of tart.

Bake crostata 40 to 45 minutes or until crust is browned. Cool in pan on wire rack. When cool, carefully remove side of pan.