Crostata with Raspberry Jam Prep Time: 10 minutes Cook Time: 30 minutes Servings: 8 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 pieces - 1/4 teaspoon salt - 3 tablespoons ice water - 3/4 cup raspberry preserves - 1 tablespoon lemon juice - 1 tablespoon sliced almonds, toasted - flour for dusting, as needed - powdered sugar for dusting, optional    A light, sweet treat for brunch or dessert.   Directions Mix flour, sugar and lemon peel in processor.	1

	Add butter. Pulse until mixture resembles coarse meal. Add salt. Pulse in ice water, 1 tablespoon at a time until moist ball forms. Gather dough into a ball, flatten into a disk. Wrap in plastic wrap and refrigerate for one hour. Position rack in center of oven and preheat to 400°. Roll out dough on a floured surface to an 11 inch round. Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat. Stir the lemon juice into preserves and spread on top of dough, leaving a 2 inch border. Fold dough border over filling to form an approximate 8 inch round, pleating loosely and pinching to seal any cracks.	2