Raspberry Crostada

Real Simple
Raspberry CrostadaRecipe
Photo: James Baigrie


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


Preheat oven to 350° F. Press 2/3 of the dough into the bottom of a 9-inch pie or tart pan, creating about a ½-inch low rim around the edge; set aside. 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. 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.

Created date

February 2005

Nutritional Information

Calcium 12 mg
Calories 374
Caloriesfromfat 29 %
Carbohydrate 62 g
Cholesterol 57 mg
Fat 12 g
Fiber 1 g
Iron 2 mg
Protein 4 mg
Satfat 8 g
Sodium 123 mg