Raspberry Crostada

Recipe from

Real Simple

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


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.

Frank Mentesana,

Real Simple

November 2004
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