Crostata with Raspberry Jam

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Picture of Crostata with Raspberry Jam Recipe Photo: Crostata with Raspberry Jam Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 5 min
Prep
15 min
Inactive
1 hr 10 min
Cook
40 min
Yield:
8 servings
Level:
Intermediate
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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

Directions

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.

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Newest Ratings and Reviews

Read all 38 reviews

  • on February 03, 2013

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    Very good, especially for a last-minute dessert. Works with other flavor jams also. Just be sure that you do not leave an opening in the edge of the crust for the jam to leak out of while baking. I did that one time and it leaked onto the pan and burned.

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  • on December 11, 2012

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    Easy to make and delicious !

    people found this review Helpful.
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  • on June 20, 2011

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    Incredibly easy! Follow the recipe, and it will turn out just like Giada's, there are no tricks to this. My Italian father LOVES this, and although it is typically for the morning, he will have it any time of the day, all day! Thank you Giada!

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