First, beat the butter and sugar well with an electric mixer until a soft cream forms.

Add the eggs and vanilla, and beat well.

Add the flour and baking powder, and mix using a spoon or your hands until all ingredients are combined and a firm dough forms.

Divide the dough into two-thirds and one-third portions.

Take the larger portion and spread it in the bottom of a tart pan, raising the sides slightly to fit the shape of the pan.

Spread the jam over the dough and distribute it evenly.

Prepare the remaining dough, roll it out into a rectangle, and cut it into strips with a knife. Place the strips over the jam in any pattern you like.

Bake the tart in a preheated oven at 350°F (180°C) until golden brown.

Let it cool before serving.

If you don't have a tart pan, you can use a regular pan. Just line it with parchment paper, leaving the edges hanging out to make it easier to remove the pasta flora when serving.