Recipe courtesy of Giada De Laurentiis
Episode: Brunch
Total:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr 10 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr 10 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

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

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Patrick Clarks' Pecan-Banana Tart

Recipe courtesy of Charlie Trotter

Banana Walnut Bread Pudding with Buttery Rum Sauce

Recipe courtesy of Emeril Lagasse

Amaretto and Raspberry Smoothie

Recipe courtesy of Giada De Laurentiis

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

Berry Trifle

Recipe courtesy of Tyler Florence

Strawberry Rhubarb Zinfandel Crepes

Recipe courtesy of Bobby Flay

Lemon-scented Mascarpone Trifle

Recipe courtesy of Giada De Laurentiis

Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream

Recipe courtesy of Emeril Lagasse

Cranberry-Orange and Almond Pudding

Recipe courtesy of Nigella Lawson

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Taco Trip

12pm | 11c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here