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Raspberry Jam Crostata

A crostata is essentially an Italian free-form pie - think of it as a pie with lower standards and less pressure to make it perfect! In French cooking, it's referred to as a galette. I love them in both savory and sweet applications. This recipe in particular is so easy, and it's the perfect kind of "pantry dessert" that I can almost always whip up no matter how bare-bones my ingredients are. Feel free to use any kind of jam you have (hint: we sell a lot of amazing Italian jams here on Giadzy!), and you can absolutely use refrigerated pie dough for this recipe instead of making it from scratch.

Crostata with Raspberry Jam
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Raspberry Jam Crostata

Category

Dessert

Servings

8

Prep Time

15 minutes

Cook Time

40 minutes

Calories

231

Author:

Giada De Laurentiis

Image of Raspberry Jam Crostata

Ingredients

    For The Crust*:

  • 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)
  • For The Filling:

  • 3/4 cup (raspberry preserves, or any jam)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sliced almonds (toasted)
  • Powdered sugar (for dusting, optional)

Instructions

  1. 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.
  2. 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. 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.
  3. 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.

Nutrition

Nutrition

per serving
Calories
231
Amount/Serving % Daily Value
Carbs
21 grams
Protein
3 grams
Fat
15 grams
Saturated Fat
9 grams
Cholesterol
38 milligrams
Sodium
199 milligrams
Fiber
1 grams
Sugar
3 grams

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