PREPARATION

1. Prepare the Crust:

1. In a large mixing bowl, combine the flour, sugar, and salt.

2. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together.

4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Preheat the Oven:

1. Preheat your oven to 375°F (190°C). Line a tart pan with a removable bottom with parchment paper.

3. Roll out the Dough:

1. On a lightly floured surface, roll out the chilled dough into a circle about 1/4 inch thick.

2. Carefully transfer the rolled-out dough to the prepared tart pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

4. Add the Filling:

1. Spread the apricot jam evenly over the bottom of the tart crust.

5. Bake the Crostata:

1. Place the tart pan on a baking sheet and transfer it to the preheated oven.

2. Bake the crostata for 30-35 minutes, or until the crust is golden brown and the jam is bubbly.

3. Remove the crostata from the oven and let it cool completely in the tart pan.

6. Optional Glaze:

1. If desired, prepare the glaze by heating the apricot jam and water in a small saucepan over medium heat until melted and smooth.

2. Brush the glaze over the cooled crostata for a glossy finish.