Photo Credit: 1086305
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, and you can absolutely use refrigerated pie dough for this recipe instead of making it from scratch.
Raspberry Jam Crostata
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:
- 1 jar 3/4 cup raspberry preserves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sliced almonds toasted
- Powdered sugar for dusting, optional
*You can replace the crust recipe with one circle of refrigerated pie dough, such as Pillsbury.
- 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 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.
- 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.