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Crostata with Raspberry Jam Recipe

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A light, sweet treat for brunch or dessert.
Directions
  • Mix flour, sugar and lemon peel in processor.
  • 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.
Container: food processor, baking sheet
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Description: 1 wedge
Servings: 8
Enter desired servings   Change Servings
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

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