ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Crostada

Photo: James Baigrie


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

Nutrition 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

How to Make It

  1. 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.