Crostata with Raspberry Jam Recipe

rate this recipe Rate this recipe

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:

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