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 tablespoon fresh lemon juice
- 1 jar (3/4 cup) strawberry preserves
- 1 tablespoon sliced almonds, toasted
- Powdered sugar, for dusting, optional
Directions
Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the 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 silicon pad or parchment paper. Stir the lemon juice into the preserves 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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By khatdog_10540752
ridgefield, CT
on February 19, 2011
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This is a great dessert that can be made quickly and easily. It looks professional (everyone thought it was from a bakery when sprinkled with some powdered sugar. It was especially good in the spring with homemade strawberry jam. It is my go to when I need to bake something QUICK! And to all those reviewers who used only 1/2 cup of flour- didn't you read the recipe???
By noura-a-s-a_127...
alkhobar, 57
on July 03, 2010
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one of the best
By senasmorsels_11...
Vienna, 86
on June 26, 2009
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If you read the recipe like you claim you did, those people who are saying there was something wrong with the recipe are wrong. The recipe calls for 1 AND 1/2 cups of flour, not just a 1/2 cup. And the recipe is fine because there IS enough flour.
Read all 41 reviews