This is the recipe I used for the crostada dough in this post : TN: Dinner in NYC with Marshall and Diana Gelb. - WINE TALK - WineBerserkers
For the filling, I used a combination of Black Cherry preserves and Apricot preserves.
SESAME-ALMOND DOUGH Adapted from a Leslie Mackie recipe
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unblanched almonds, lightly toasted (I used ½ cup of almond meal, toasted)
1/2 cup sesame seeds, lightly toasted
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon finely chopped lemon zest
8 ounces cold unsalted butter, cut into 1/2-inch cubes
Makes enough for a 9-inch lattice-topped tart
Whisk eggs with vanilla until blended; set aside. Put 1 tablespoon of sugar, sesame seeds, and almonds in a food processor fitted with the metal blade. Pulse until very finely chopped, but not oily or pasty.
Turn mixture into a mixer fitted with the paddle attachment, and add remaining sugar, the flour, cinnamon, salt, and zest. Mix on low to combine. Continue mixing and add the butter. When it resembles fine crumbs, add egg mixture, mixing only until dough is moistened. Turn mixture out onto a smooth work surface. Knead dough gently a couple of times.
I do it all in the food processor. Just pulse a few times when you add the butter. It’s fine to have large chunks of butter as you also pulse a few times more when you add the egg mixture.
Gather dough into a ball and cut it in two. Shape both pieces into disks, wrap and chill for at least an hour.
Remove a piece of dough from the refrigerator and working on a floured sheet of parchment, roll into a 10-inch circle. Using a ruffle-edged pastry wheel, cut the circle into 1/2-inch-wide strips. Slip the parchment onto a baking sheet, cover the strips with waxed paper, and chill. Working on a floured surface, roll the bottom crust into an 11-inch circle. Carefully center dough over a 9-inch fluted tart pan with a removable bottom and gently work it into the pan. Trim, leaving a bit of dough as an overhang, and use it to build up a slight ledge around the edge of the tart.
Spread filling into the shell and brush edges with egg wash. Remove lattice strips from the refrigerator. Using half for the vertical strips, and half for the horizontal, figure out the spacing between each strip. Lift one strip of dough from the parchment paper and place it vertically across the left side of the tart. Brush with egg wash and trim ends even with the edge of the tart. Place a strip horizontally across the top of the tart, crossing the first strip; brush and trim. Continue, alternating vertical and horizontal strips, until the top is covered. Chill 30 minutes before baking.
I prefer to weave the lattice on parchment paper and then chill it while I fill the tart. I then just slide the lattice on top of the tart in one big piece.
Position rack in center of oven and preheat to 350°F. Remove tart from refrigerator and brush with egg wash, and sprinkle top with coarse sugar. Place tart on a parchment-lined pan and bake 45 minutes or until golden brown. Transfer to a cooling rack for 10 minutes, remove the sides of the tart pan and slide the tart off the base onto a platter. Serve at room temperature.
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