Raspberry Crostata-Giada De Laurentiis



Another great recipe from Giada De Laurentiis...I first tried this recipe a few years ago. I purchased her book and thought I would try this quick and easy recipe. I love quick recipes! A light crust with my favorite preserves, "raspberries"! Try it this summer with your own home-made raspberry preserves.  A great compliment to breakfast or even a wonderful dessert. Recipe printed below...

This recipe is part of Giada's Everyday Italian Cookbook...this book was published in 2005. You can get copies of it on Amazon for as little as a little over $1.00... 

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Raspberry Crostata
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

  1. 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.
  2. 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. 
  3. Transfer the dough onto a heavy baking sheet that has been lined with a silpate or parchment paper. 
  4. 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.
  5. Bake the crostata until the crust is golden, 35 to 40 minutes. 
  6. Allow to cool. 
  7. 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.
I believe you can buy silpats at many fine stores including Walmart and Target. Amazon also carries many sizes to choose from. Here is one their many sizes that should work for the crostata...

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Updating a website is very time consuming. However, now that I am retired I am thoroughly enjoying the process. Times change and information needs to be brought up to current information. Even recipes and crafty ideas. Cafe' Hoffy is almost there. I do hope you enjoy the posts. Hopefully, by the middle of summer I will have lots of new recipes and ideas... In the meantime, you can access recipes and crafty items by clicking on "More Recipes" and "More Crafts" below...
Also, here are few Cafe' Hoffy posts that might interest you...
Choco-Peanut Butter Bars                         Wine Glass Art
                Texas Caviar               My Perfect Organized Purse
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
I, like millions of others love to collect "pins" on Pinterest. I've always collected ideas out of magazines and other places, but now we have a great place to archive all the things we like to eat, make, decorate and hosts of other things to do and collect. You can also visit my "Pinterest Boards" or my "Baking with Fruit Board" for other great ideas... Just click on my picture or the Pinterest logo and you will be redirected to my boards.
Here are a few "Pins" on Pinterest that relate to my subject.
Apple Crostata                                 Tomato Galette
Guyere & Artichoke Galette             Mixed Berry Crostata
           Peach Crostata                     Strawberry & Rhubarb Crostata
I hope you enjoyed this post on Italian Crostatas. They are so delicious. I also included some French Galettes which are the same but come from different countries. Both are excellent!
Always remember..."Life's short, eat dessert first!"

No comments:

Post a Comment

If you have any questions, please leave a comment