This recipe came from The Food Network – “Everyday Italian.” The dough is so easy to make cause the food processor does all the work for you. Bon Appetito! 1½ c. Flour – plus extra for dusting 2 T Sugar ½ tsp Grated Lemon Peel 1¼ Sticks Unsalted Butter, well chilled cut into ½” pieces  ¼ […]

This recipe came from The Food Network – “Everyday Italian.” The dough is so easy to make cause the food processor does all the work for you. Bon Appetito!

1½ c. Flour – plus extra for dusting
2 T Sugar
½ tsp Grated Lemon Peel
1¼ Sticks Unsalted Butter, well chilled cut into ½” pieces 
¼ tsp Salt
3 T Ice Water
¾ c. Raspberry Preserves
1 T Fresh Lemon Juice
Powdered Sugar

In a food processor, mix the flour, sugar & grated lemon peel.
Add the butter.
Pulse until the mixture looks crumbly.
Add the salt.
Add 1 T ice water & pulse.
Repeat last instruction, 1 T at a time, until moist clumps form.
Gather the dough & form into 2 equal sized balls.
Press each ball into a disk & wrap in plastic wrap.
Refrigerate until well chilled (about 1 hour).
Preheat oven to 400°.
Line a cookie sheet with parchment paper.
Lightly dust a clean work surface with flour.
One at a time, roll each dough ball into a 6” circle.
Place the circle onto one side of the cookie sheet.
Gently lift the rim of the circle to form a lip.
Repeat with other dough ball.
Mix together the preserves & the fresh lemon juice.
Spread the preserves equally over each circle up to the formed lip.
Gently fold the lip over the preserves, pinching the cracks together as you go.
Bake until crust is golden (about 30 – 40 minutes).
Remove from oven & slide the parchment paper with the Crostata’s onto a cooling rack.
Cool completely.
Dust with powdered sugar just before serving.