Raspberry Jam Crostata


1 cup all purpose flour

3 tbsp sugar

pinch of salt

1 stick unsalted butter, cold

2 eggs, one for baking and one for washing the pastry with

1 tsp lemon zest

1/2 tsp vanilla extract

additional flour for rolling/handling

1/2 cup-ish raspberry jam

powdered sugar for dusting


In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Cut in the butter with your fingers until the mixture is grainy. Add 1 egg and vanilla and mix until a soft dough forms. It will be sticky!

Form into a sticky ball and place into the fridge for at least an hour to firm up and chill.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

Remove pastry from the fridge and roll out onto a floured surface. Work the dough with your hands for a few minutes and don't be afraid to add in extra flour if it's still too sticky. Once you've got a handle on it, roll out to a large circle. Spread jam in the center and out, keeping one inch around the sides of the pastry bare.

Fold in sides as shown in photo and transfer (carefully) to your prepared baking sheet. Beat the remaining egg with a tiny bit of warm water and brush all over the pastry.

Bake crostata for 20 minutes until golden. When cool, dust with powdered sugar.


~ 2 hours (includes time to chill and cool)