Crostata with Raspberry Jam
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 2 tablespoons sugar ⓘ
- 1/2 teaspoon grated lemon peel ⓘ
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces ⓘ
- 1/4 teaspoon salt ⓘ
- 3 tablespoons ice water ⓘ
- Flour for dusting, as needed
- 1 jar (3/4 cup) raspberry preserves ⓘ
- 1 tablespoon fresh lemon juice ⓘ
Instructions
- Mix the flour, sugar, and lemon peel, in a food processor.
- Add the butter.
- Pulse until the mixture resembles a coarse meal.
- Add salt.
- Pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
- Gather the dough into a ball; flatten into a disk.
- Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round.
- Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
- Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border.
- Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes.
- Allow to cool.
- Sprinkle with the almonds and dust with the powdered sugar, if you wish.
- Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Nutrition & Diet Analysis (per serving)
542
kcal
27% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).