Apricot and cranberry crostata

For 6 people

300 g wheat flour type 00
100 g butter
1 egg
1 egg yolk
120 g icing sugar
1 pinch vanilla
½ coffee spoon baking powder
½ grated lemon zest
½ jar of homemade apricot jam
½ jar of cranberry jam
icing sugar for sprinkling

Mix the ingredients for the shortcrust pastry and knead into a smooth dough. Then place in the fridge for about 1/2 hour.
Roll out half of the dough thinly and lay out in small tartelette moulds. Spread the apricot jam and cranberry jam generously, separately for crostata.
Roll thin sausages with the other half of the dough and place them in a diamond shape on the crostata.
Bake at 180° C until golden brown. Sprinkle with icing sugar and serve.

TIP: The crostata tastes also delicious with strawberry jam or other fruit spreads.