Tuscan Crostata with Marmalade

Warm butter

In a bowl mix the flour, eggs, sugar, butter and a tablespoon of olive oil until it is soft and smooth

Do not overwork dough, or it will not spread

Put the dough in the fridge to rest for 30 minutes minimum.

Take a circular baking dish (for pie) and line it with parchment paper.

With a rolling pin, roll out the pastry fairly thin.

Cut it so that it fits perfectly into the baking dish

With the remaining dough, create the crust making a snake-like dough

Attach the crust dough to the dough already in the baking pan