Prep 15 mins
Cook 40 mins
I just watched Giada make this on the Food network. Looks rustic and delicious.
- 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)
- 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.