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Raspberry Jam Crostata Recipe

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This recipe for Raspberry Jam Crostata, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. flour
2 T. sugar
1/2 t. grated lemon peel
1 1/4 sticks unsalted butter, chilled, cut into 1/2-inch pieces
1/4 t. salt
3 T. ice water
flour for dusting, as needed
1 jar (3/4 c.) raspberry preserves
1 T. fresh lemon juice
1 T.sliced almonds, toasted
powdered sugar, for dusting, optional

Directions:
Directions:
Mix flour, sugar and lemon peel in food processor. Add butter. Pulse until mix resembles coarse meal. Add salt. Pulse in ice water, 1 tablespoon at a time, forming moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate until firm, 1 hour. Position rack in center of oven; preheat to 400. Roll out dough on floured surface to 11-inch round. Transfer onto heavy baking sheet lined with parchment paper. Stir lemon juice into preserve and spread on top of dough, leaving 2-inch border. Fold dough border over filling to form 8-inch round; pleat loosely; pinch to seal cracks. Bake until crust is golden, 35-40 minutes. Cool. Sprinkle with almonds; dust with powdered sugar. Slide metal spatula under crust to free crostata from baking sheet; serve.

 

 

 

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