Italian Jam Crostata

Tried a 9in square baking pan which I cut into about 18 individual bars. Baked at original temp but for 35-40 minutes. I used about 1/4 to 1/3 of a cup of the dough to crumble on top, 1/2 cup was just too much and would have covered the top completely. Used more jam then it called for, about a 1/2 cup to make sure it was an even layer on the dough. Would recommend using a thick/chunky jam so that it’s easy to spread and won’t run onto the edges.