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Photo: James Baigrie Photo by: Photo: James Baigrie

Raspberry Crostada

This recipe goes with Sweet Sugar Crust

Real Simple NOVEMBER 2004

  • Yield:


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 12mg
  • Calories: 374
  • Calories from fat: 29%
  • Carbohydrate: 62g
  • Cholesterol: 57mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 8g
  • Sodium: 123mg

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Raspberry Crostada Recipe