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Crostata with Raspberry Jam Recipe
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Crostata with Raspberry Jam Recipe
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A light, sweet treat for brunch or dessert.
Crostata with Raspberry Jam (+)
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
:
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
crostata with raspberry jam Quick Tags
Bake Oven
Brunch
Dessert
Dinner
Easy
Italian
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