Raspberry Crostata Recipe
A tender butter crust encases raspberry jam in this raspberry crostata recipe, a classic (and forgiving) Italian dessert that’s a pantry pinch hitter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pastry brush
- Fluted pastry wheel
- Pizza cutter
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Baking sheet
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 2 cups all-purpose flour (240 grams), plus more for dusting
- ½ cup sugar (100 grams)
- ¼ teaspoon fine salt
- 16 Tbsp. cold unsalted butter, thinly sliced
- 1 tsp. finely grated orange zest
- 3 extra-large eggs, divided
- 1¼ cups raspberry jam
- 1 Tbsp. fresh lemon juice, plus more to taste
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