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 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
1 jar (3/4 cup) raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional

Instructions

Mix the flour,

sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture
resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until
moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in
plastic and refrigerate until firm, about 1 hour.

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll
out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy
baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice
into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold
the dough border over the filling to form an 8-inch round, pleating loosely and pinching
to seal any cracks in the dough.

Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle
with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula
under the crust to free the crostata from the baking sheet and serve.