Crostata with blackberries jam.
200g Butter ( soft, not melted)
1 Egg yoke
Aroma Vanilla or fresh vanilla
Blackberries jam q.b.
In a mixing machine ( the dough can be made also without the mixing machine, but you have to do the "sabbiatura" to the dough. The only valuable translation I found for this word is "sandblasting", but I am pretty positive that it is not a food related word XD) put the butter and let it turn on the minimum speed. Then you add the sugar and always on minimum speed, you have to wait that the butter will absorb the sugar. After that you have to add the egg and the egg yoke and keep kneading until it is absorbed too.
Add the flour and wait only a few seconds after the dough is formed ( with Pasta Frolla, the base of this cake, you don't have to knead too much otherwise you will warm up the butter too much) then turn off the mixing machine. Put the dough in some plastic film or in baking paper and let it rest for 30 minutes in the fridge.
After 30 minutes you will see that the butter is getting a bit harder again so knead the dough just a little to warm up the butter and to make the dough soft enough to work with. With a rolling pin ( I have used a marble one, but a normal one is good as well) , roll the dough. Put it in a round or square baking tin and decorate the top with the extra dough you have left. You can do the net figure as I have done on mine, but you can also decide to make other forms that you like on it ( hearts, stars, whatever).
Bake it in a preheated oven on 180 degrees for 20 minutes.
Before taking the cake out of the baking tin, let it cool down or you will risk to break it.
With the left over dough, you can make the Raviole that my grandma used to make for me when I was a child. You only have to roll the dough again with the rolling pin, cut out some circles and fill it with jam. Then you have to close them in half and "seal"them with a fork. Bake it in the oven on 180 degrees and for about 15 minutes.