1. Mix the flour, sugar, and lemon peel, in a food processor. 2. Add the butter and pulse until the mixture resembles a coarse meal. 3. Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form. 4. Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour. 5. Position the rack in the center of the oven and preheat the oven to 400°F 6. Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. 7. Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border. 8. Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border. 9. Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie). 10. Bake until the crust is golden, 35 to 40 minutes. 11. Allow to cool. 12. Sprinkle with the almonds and dust with the powdered sugar, if you wish. 13. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. 14. Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking. 15. *There are several good almond paste recipes on Zaar. ---------------------------------------------------------------------------
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Ingredients
