Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon lemon peel, grated
10 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
flour, for dusting as needed
1 (4 -8 ounce) packages almond paste
2 tablespoons butter
1 (3/4 cup) jar raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
powdered sugar, for dusting (optional)
Directions:
Mix the flour, sugar, and lemon peel, in a food processor.
Add the butter and pulse until the mixture resembles a coarse meal.
Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
Gather the dough into a ball; flatten into a disk then 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 F
Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
Bake 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.
Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
*There are several good almond paste recipes on Zaar.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.