In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
Next add the butter and pulse a few times until the mixture looks like wet sand.
Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.
Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
Spray an 11-inch fluted tart pan with removable bottom with baking spray.
Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together.
Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
Preheat the oven to 375 F.
Spread the strawberry jam on the bottom of the crostata.
Place the strawberry slices on top of the strawberry jam.
Roll out the remaining piece of dough to 1/8-inch thickness.
Cut out the lattice strips. Place the strips on top of the crostata in a lattice pattern (or whichever pattern you like)
Bake on 375 F for approximately 30-45 minutes. You want the crust to be a nice golden brown.