"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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.

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


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

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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