Raspberry Crostata

Raspberry Crostata
James Baigrie
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Total Time
Serves 8


1 ball unbaked Sweet Sugar Crust dough
seedless raspberry or other favorite jam


  1. Make the Sweet Sugar Crust.
  2. Preheat oven to 350° F.
  3. Press 2/3 of the dough into the bottom of a 9-inch pie or tart pan, creating about a 1/2-inch low rim around the edge; set aside.
  4. In a saucepan, gently heat the jam until just melted and pour it into the prepared pan. Divide the remaining dough into 8 pieces, then roll them into 7-inch-long strips. Working on a floured surface, gently press each strip with your thumb to make indentations.
  5. Arrange over the jam in a crisscross pattern to create a lattice. Trim ends. Bake until the crust is golden and the jam starts to bubble, 25 to 30 minutes. Cool before serving.



Frank Mentesana
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Calcium 12 mg
  • Carbohydrate 62 g
  • Cholesterol 57 mg
  • Fat 12 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 4 mg
  • Sat Fat 8 g
  • Sodium 123 mg
What does this mean? See Nutrition 101.

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