Crostata With Raspberry Jam

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon grated lemon peel
• 10 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 3 tablespoons ice water
• flour, for dusting as needed
• 1 (3/4 cup) jar raspberry preserves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sliced almonds, toasted
• powdered sugar, for dusting (optional)

Recipe

• 1 mix the flour, sugar, and lemon peel, in a food processor.
• 2 add the butter.
• 3 pulse until the mixture resembles a coarse meal.
• 4 add salt.
• 5 pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
• 6 gather the dough into a ball; flatten into a disk.
• 7 wrap the dough in plastic and refrigerate until firm, about 1 hour.
• 8 position the rack in the center of the oven and preheat the oven to 400 degrees f.
• 9 roll out the dough on a floured surface to an 11-inch round.
• 10 transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
• 11 stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border.
• 12 fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
• 13 bake the crostata until the crust is golden, 35 to 40 minutes.
• 14 allow to cool.
• 15 sprinkle with the almonds and dust with the powdered sugar, if you wish.
• 16 slide a metal spatula under the crust to free the crostata from the baking sheet and serve.