CROSTATA WITH RASPBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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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Larry Gentle
gentle-larry@gmail.comThis crostata is a great way to use up leftover raspberry jam. It's also a fun and easy recipe to make with kids.
SA Shohag
sa_s60@gmail.comI've made this crostata several times now and it's always a hit. It's the perfect balance of sweet and tart, and the crust is always flaky and delicious.
Animal natrure
a@hotmail.comThis crostata is so easy to make and it's so delicious. I love the combination of the flaky crust and the sweet and tart raspberry jam. It's the perfect dessert for a summer party.
farasat farri
f@yahoo.comI made this crostata for my family and they loved it. The crust was crispy and the jam filling was flavorful and sweet. It's a great recipe for a special occasion.
SherAfgan Awan
sherafgan.awan@gmail.comThis crostata is absolutely delicious. The crust is flaky and buttery, and the raspberry jam filling is sweet and tart. I highly recommend this recipe.
Nikolai
nikolai40@gmail.comI've made this crostata several times now and it's always a hit. It's the perfect dessert for any occasion.
Dharma raj Tamang
r49@gmail.comThis crostata is so good, I could eat it for breakfast, lunch, and dinner.
Bruno Mendes
b.mendes10@hotmail.comI added a dollop of whipped cream to each slice of crostata. It was the perfect finishing touch.
Oscar Vasquez
vasquez@yahoo.comI'm allergic to nuts, so I used a gluten-free flour blend in the crust. It turned out great!
Fasial Bhai
fasial-bhai@yahoo.comThis crostata is a great way to use up leftover raspberry jam. It's also a fun and easy recipe to make with kids.
Adrian Rogers
a.r@yahoo.comI love that this recipe uses fresh raspberries. It really makes a difference in the flavor of the crostata.
Don Vai
vaid@yahoo.comThis crostata is the perfect summer dessert. It's light and refreshing, and the raspberry jam filling is to die for.
DJ Dietsch
d-dj91@gmail.comI'm not much of a baker, but this recipe was easy to follow and the results were amazing. The crostata was delicious and looked impressive too.
Ursula Brown
brown-ursula@hotmail.comI made this for a potluck and it was a hit! Everyone loved it. I'll definitely be making it again soon.
Miss Nila
nila_m79@hotmail.comThis is my new go-to recipe for crostata. It's so easy to make and always comes out perfect. Thanks for sharing!
Ryan Muhawish
ryanmuhawish100@gmail.comI followed the recipe exactly and it turned out beautifully. The raspberry jam filling was bursting with flavor, and the crust was golden brown and crispy.
Maria Aguero
aguero_maria@yahoo.comThis crostata was a delight! The combination of sweet and tart was perfect, and the crust was flaky and buttery. I'll definitely be making this again.