Combine flour, confectioner’s sugar, and salt in a food processor. Add the butter and pulse until the mixture looks like coarse crumbs.

Add the egg, vanilla, and cold water. Pulse just until the dough comes together—don’t overmix.

Transfer the dough to a floured surface and shape it into a ball. Wrap it in plastic and chill for 30 minutes.

Preheat the oven to 175°C (350°F). Lightly butter a 9-inch tart pan.

Roll out two-thirds of the dough and use it to line the tart pan.

Spread the jam evenly over the base.

Roll out the remaining dough and cut strips for the top. Arrange them in a lattice pattern (or decorate as you like).

Add a splash of water to the jam jar, mix, and use it to lightly brush the top of the crostata.

Bake for 35–40 minutes, or until golden.

Remove from the oven and let it cool in the pan on a wire rack until almost completely cooled.

Carefully remove the crostata from the pan and place it directly on the rack to finish cooling.

Slice and serve for breakfast, dessert, or a sweet little snack.