Raspberry Crostata
Sanaa A'esha @cook_7798036
A tangy sweet breakfast or brunch dish that takes the rustic form of a tart. The pastry is buttery crispy. I can see myself having this instead of toast and jam. :D
Open in Cookpad AppCooking Instructions
- 1
Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat.
- 2
Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn.
- 3
Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves.
- 4
Stir in the 1 tablespoon raspberry preserves and add a drop or two of lemon juice. Cover and place in the refrigerator while you make the crust. (This jam can be made several days ahead and stored in the refrigerator.)
- 5
For the Pate Brisee, In a food processor, place the flour, salt, and sugar and process until combined.
- 6
Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
- 7
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
- 8
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round.
- 9
To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
- 10
Transfer the pastry to a parchment paper lined baking sheet. Spread the raspberry jam over the pastry, leaving about a 2 inch (5 cm) border.
- 11
Gently fold the edges of the pastry up and over the filling, pleating as necessary, to form an 8 inch (20 cm) round. Make sure to seal any cracks in the pastry.
- 12
Bake the tart in a preheated 400 degree F (205 degree C) oven for about 30 minutes or until the pastry is golden brown. Remove from oven and place on a wire rack to cool.
- 13
Sprinkle with chopped walnuts or almonds and dust the top of the crostata with powdered sugar. Serve plain or with softly whipped cream.
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Everything is better on a full stomach. I cook when I am happy, tired, depressed, anxious, and it always makes my day better. And we always have people over, and it gives me plenty chances to keep trying out new recipes.
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