Raspberry Jam Crostata

Raspberry Jam Crostata

Recipe By:  Donna Levy

Yields (1) 11" crostata

1 1/2   cup   ALL PURPOSE FLOUR  

3      tablespoons  GRANULATED SUGAR  

1      teaspoon   LEMON ZEST  

10     tablespoons   UNSALTED BUTTER 

3      tablespoons   WATER  

1 1/2  teaspoons   VANILLA  

3/4    cup   RASPBERRY PRESERVES 

1      tablespoon   LEMON JUICE 

1      oz   SLICED ALMONDS,    toasted

1      tablespoon   POWDERED SUGAR,    for dusting

Cooking Instructions

Mix the flour, sugar, and lemon zest in a mixer.  Add in the cubed butter.  Mix just until the mixture resembles a coarse meal.  Mix in salt and vanilla.  Mix in all 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 oven 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 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.