Sift the flour into a bowl, knead with butter, sugar, egg, vanilla sugar and a pinch of salt to form an even dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
In the meantime, line the base with baking paper in a springform pan with a diameter of 25 cm.
Take the dough out of the refrigerator, shape two thirds into a ball, distribute it evenly on the base and pull up a 2 cm edge with your fingers. Prick the bottom several times with a fork. Spread the jam on the floor with a spoon and smooth it out. Shape the remaining dough into a ball, roll the ball between 2 pieces of cling film to make a second, slightly smaller base. Remove the top foil and cut the dough into strips with a serrated pastry wheel. Remove the strips from the lower foil and place them on the jam as a grid.
Preheat the oven to 175 ° C fan oven. Bake the crostata on the lowest rack for 35 minutes and then leave to cool in the slightly opened oven.
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