Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Raspberry Crostata Tested Recipe

Printer Friendly Page

Raspberry Crostata Recipe

This Raspberry Crostata is so delicious. It combines the tart yet sweet flavor of homemade raspberry jam with a buttery crisp pastry. Crostata is just another name for 'tart', albeit one that is baked free form rather than in a tart pan. What this means is that we just roll the pastry into a round, spread on the filling, and then fold the edges of the pastry up and over the filling. To be honest I really enjoy this Raspberry Crostata as a breakfast or brunch dish for I like to think of it as a substitute for toast and jam, or maybe a better name is a homemade pop tart. 

 

The pastry used for this Raspberry Crostata is Pate Brisee, pronounced 'paht bree-ZAY' which is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry its crumbly texture and buttery flavor. I often make this crostata when I have a craving for raspberries but they are either out of season or just too expensive. Luckily, we now have excellent frozen unsweetened raspberries all year round and when they are cooked with a little sugar you end up with a delicious homemade raspberry jam. Of course, you can use a good quality commercial jam but I urge you to try this recipe. A good time saver would be to make the pastry dough and the raspberry jam a day or two ahead, and then the day you want to serve the tart you can just assemble and bake. Leftovers can be covered and stored in the refrigerator for a few days.

 

Raspberry Jam: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat.  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. Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves. 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.)

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. 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.

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. 

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. 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). 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. 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.

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.  Sprinkle with chopped walnuts or almonds and dust the top of the crostata with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.

Note: To toast the nuts: place on a baking sheet and bake in a 350 degree F (177 degree C) oven for about 8-10 minutes or until lightly browned and fragrant.

Makes one - 8 inch (20 cm) Crostata.

References:

De Laurentiis, Giada. 'Everyday Italian'. Clarkson Potter/Publishers. New York: 2005.

Walter, Carole. 'Great Pies & Tarts'. Clarkson Potter/Publishers. New York:1998.

Raspberry Jam:

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened

1/4 cup (50 grams) granulated white sugar

lemon juice

1 tablespoon raspberry preserves

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Garnish:

1 tablespoon toasted and chopped walnuts or almonds

 

 

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC