Crostata with Raspberry Jam



  • 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 1/2-inch pieces

  • 1/4 teaspoon salt

  • 3 tablespoons ice water

  • Flour for dusting, as needed

  • 1 jar (3/4 cup) Fragata 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 he

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