Prep Like a Pro: Preheat your oven to 350°F (180°C). Grease a 10-inch tart pan with removable bottom—you’ll thank yourself later when it slides out effortlessly.

Make the Dough: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Create a little well in the center and pour in the wet ingredients: olive oil, grappa, eggs, and vanilla. Mix gently with a fork until everything comes together into a soft dough. Don’t overwork it; we’re aiming for tender, not tough!

Pro Tip: If time allows, wrap the dough in plastic wrap and chill it for 30 minutes. This step isn’t mandatory but helps the flavors meld and makes rolling easier.

Roll It Out: Divide the dough into two parts—one slightly larger than the other. Place the bigger piece between two sheets of parchment paper and roll it out into a circle big enough to fit your tart pan. Peel off the top sheet of parchment, flip the dough into the pan, and press it gently into the edges. Trim any excess.

Add the Jam: Spread the jam evenly across the base. Think of it as painting a canvas—smooth and generous strokes work best.

Create the Lattice Top: Roll out the remaining dough and cut it into strips. Lay them over the jam in a crisscross pattern. It doesn’t have to be perfect; remember, rustic charm is key here. Sprinkle slivered almonds on top for extra crunch.

Bake Until Golden: Pop the crostata into the oven and bake for 30 minutes, or until the crust turns a beautiful golden brown. Keep an eye on it—if it starts browning too quickly, cover it loosely with foil.

Finish with Flair: Once cooled, dust the tart with powdered sugar. Slice, serve, and watch everyone swoon.