Crostata (Easy Italian Pastry)
In a processor pulse:
1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup plus additional 2 tbs slivered almonds, toasted
2/3 cup plus additional 2 tbls seedless raspberry jam
2 and 1/2-pint baskets raspberries
Preheat oven to 375.
Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using
on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and
almond extracts.
Using on/off turns, process until moist clumps form. Gather dough into ball.
Using floured fingertips, press dough onto bottom and up sides of 9-inch-tart
pan with removable bottom.
Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
Bake tart until crust is golden at edges and jam is bubbling thickly, about 40
minutes. Cool completely on rack. Push up pan bottom to release tart.
Toss raspberries with remaining 2 tablespoons jam to coat. Top jam layer with
coated berries.
Sprinkle 2 tablespoons almonds around edge of tart.
Judy/Buffalo
http://www.nancyskitchen.com
