Crostata with Raspberry Jam Recipe
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A light, sweet treat for brunch or dessert.
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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 pieces
1/4 teaspoon salt
3 tablespoons ice water
3/4 cup raspberry preserves
1 tablespoon lemon juice
1 tablespoon sliced almonds, toasted
flour for dusting, as needed
powdered sugar for dusting, optional
:food processor, baking sheet
Mix flour, sugar and lemon peel in processor.
Pulse until mixture resembles coarse meal.
Pulse in ice water, 1 tablespoon at a time until moist ball forms.
Gather dough into a ball, flatten into a disk.
Wrap in plastic wrap and refrigerate for one hour.
Position rack in center of oven and preheat to 400°.
Roll out dough on a floured surface to an 11 inch round.
Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat.
Stir the lemon juice into preserves and spread on top of dough, leaving a 2 inch border.
Fold dough border over filling to form an approximate 8 inch round, pleating loosely and pinching to seal any cracks.
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(1 1/4 sticks) unsalted butter
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