 | | 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.
|
|
|
Prep Time: 10 minutes
Cook Time: 30 minutes
Container: food processor, baking sheet
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 |
| |
| |
