Soften the butter at room temperature for about 20 minutes. Sift the flour, baking powder and salt together into a large bowl; add the sugar and rub in the butter, cut into small pieces. When the mixture begins to resemble fine crumbs, add the grated rind of the lemon and then, one at a time, the eggs. Continue mixing and working with your hands until you have a smooth, homogeneous dough. Shape it into a ball and divide it in half. Put one half in the fridge, wrapped in cling film, and leave it for an hour. Coarsely crumble the other half onto a plate, cover with cling film and put it in the freezer for the same length of time. Grease a 28 cm round tart tin or cake tin, not very deep. On your kitchen work surface or a pastry board, roll out the shortcrust pastry that was in the fridge; shape it more or less into a disk – the diameter should be roughly 3 cm larger than the tart tin – about ½ cm thick. Line the bottom of the tin with the disk of pastry, using your hands and leaving an edge all the way round to contain the jam. Press the pastry firmly around the side so it doesn’t fall back onto the filling while cooking, and prick it here and there to avoid it “puffing up”. Distribute the strawberry jam evenly over the bottom and cover it with the second half of the dough, which you had put in the freezer. To cover the jam completely, crumble the dough into even smaller pieces with your fingers. Bake in a preheated oven, at 180 °C, for approximately 30 minutes. When it’s cooked, take the “Sbricciolata” out of the oven and let it cool down before removing it from the tin.

To make this tart even tastier, before baking it, you can add chopped hazelnuts or almonds to the crumbled dough that covers the jam.