Crostata with Raspberry Jam Recipe

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A light, sweet treat for brunch or dessert.
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  • 1 1/2 all purpose flour
  • 2 sugar
  • 1/2 grated lemon peel
  • 10 (1 1/4 sticks) unsalted butter, chilled, cut into pieces
  • 1/4 salt
  • 3 ice water
  • 3/4 raspberry preserves
  • 1 lemon juice
  • 1 sliced almonds, toasted
  • flour for dusting, as needed
  • powdered sugar for dusting, optional
Container: food processor, baking sheet
  • 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.
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