raspberry jam crostata

Thursday, February 6, 2022

raspberry jam crostata 
a super simple + rustic dessert that will hit the spot on a cold day. 

1 cup flour* 
3 TBSP sugar
Pinch of Salt
1 Stick of Unsalted Butter, cold
2 eggs -- one for crust & one to use as an egg wash
1 TSP lemon zest
1/2 TSP vanilla
1/2 cup raspberry jam
Powdered sugar for dusting + extra flour for rolling

*I always use William's Sonoma cup4cup GF flour

D I R E C T I O N S 

1. In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Cut in the butter with your fingers until the mixture is grainy. Add 1 egg and vanilla and mix until a soft dough forms. It will be sticky!

2. Form into a sticky ball and place into the fridge for at least an hour to firm up and chill.

3. Once nearly chilled, preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

4. Remove pastry from the fridge and roll out onto a floured surface. Work the dough with your hands for a few minutes and don’t be afraid to add in extra flour if it’s still too sticky. Once you’ve got a handle on it, roll out to a large circle. Transfer to baking sheet. 

5. Spread jam in the center and out, keeping one inch around the sides of the pastry bare.

6. Fold in sides to cover edges. Beat the remaining egg with a tiny bit of warm water and brush all over the pastry.

7. Bake crostata for 18-20 minutes or until golden. When cool, dust with powdered sugar & serve.

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