Prepare the pasta frolla according to the basic recipe, flavoring it with the rind of 1 grated lemon and let it rest for at least an hour.
After this time roll out the dough on a floured surface, bringing it to a thickness of 3/16 inches. Use it to coat the bottom and edges of a non-stick tart pie measuring 9 inches in diameter.
Remove the excess shortcrust pastry with a rolling pin, mix it again with the other dough, rewind it in the food film and place it back in the fridge.
With the prongs of a fork puncture the dough inside the mold.
Fill the mold with jam, leveling to obtain a uniform layer.
Roll out the remaining short pastry to a thickness of 3/16 inches and with a serrated wheel made of strips of ⅜ inches.
Form a grid with strips of pastry, spaced out regularly.
Preheat the oven at 350 F
Cook the peach jam crostata in the oven for about 40 minutes.
Remove from the oven, let it cool on a cake rack and serve.