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Ingredients:
- 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) raspberry preserves, or Strawberry Rhubarb Jam or Blueberry Jam...see note below
- 1 tablespoon fresh lemon juice
- 1 tablespoon sliced almonds, toasted
- Powdered sugar, for dusting, optional
Note: I made my own Strawberry Rhubarb Jam. You can check the recipe for Strawberry Rhubarb Jam here. The recipe for the Blueberry Jam is below.
Directions:
- 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 silpate 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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