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1
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
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2
Beat in egg and vanilla.
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3
Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
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4
Shape dough into 2 balls, 1 slightly larger than the other.
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5
Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
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6
Stir together preserves, lemon juice, and extract in a small bowl.
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7
Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
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8
Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
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9
Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
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10
Chill shell.
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11
Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
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12
Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
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13
Preheat oven to 375u00b0F
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14
Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
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15
Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
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16
Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
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17
Cool completely in pan on a rack.
