Giada De Laurentiis
1 1/2 cups all purpose flour
1/2 cup fine cornmeal
1 teaspoon kosher salt
10 tablespoons (1 1/4 sticks) unsalted butter, cubed and chilled
1/3 cup ice water (plus 1 tablespoon if needed)
3/4 cup jam, such as Cherry, Raspberry or Apricot
1 tablespoon sliced almonds, toasted, optional
- Powdered sugar (for dusting, optional)
For The Crust*:
For The Filling:
To a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for 20 minutes to overnight.
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 silpat or parchment paper. 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.
- per serving
- 21 grams
- 3 grams
- 15 grams
- Saturated Fat
- 9 grams
- 38 milligrams
- 199 milligrams
- 1 grams
- 3 grams