Lemon-Raspberry Crostata


Serves 8

  • by from Italian, My Way

This rustic tart has a sweet crust, almost like a sugar cookie. It is filled halfway with almond frangipane-almond paste, butter and egg-and baked. The frangipane is then topped with a Meyer lemon custard and fresh raspberries and baked again. It is served at room temperature with a dollop of whipped cream and some chopped toasted almonds.

For the crust
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup plus 3 Tbs. granulated sugar
  • 3 large egg yolks
  • 1/2 tsp. pure vanilla extract
  • 3 cups organic all-purpose flour
  • 1/2 tsp. sea salt
For the frangipane
  • 1-3/4 oz. almond paste
  • 3-1/2 Tbs. unsalted butter
  • 1/2 cup confectioners' sugar
  • 1 large egg, at room temperature
  • 1/4 tsp. pure vanilla extract
  • 1 heaping Tbs. organic all-purpose flour
  • Pinch of sea salt
For the lemon custard
  • 1/3 cup granulated sugar
  • 1 tsp. organic all-purpose flour
  • 1/4 cup Meyer lemon juice
  • 1 large egg
  • 2 large egg yolks
  • 1/4 cup heavy cream
  • Pinch of sea salt
  • 1-1/2 tsp. Meyer lemon zest
To finish the tart
  • 1 pint fresh raspberries
  • 1 cup heavy cream, whipped to soft peaks
  • 1/2 cup almonds, toasted and roughly chopped
Make the dough:

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed. Beat in the egg yolks, one at a time. Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.

Make the frangipane:

In the bowl of an electric mixer, using the paddle attachment, beat the almond paste on medium speed. Alternate adding the butter and confectioners' sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste. Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined.

Make the lemon custard:

In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt. Strain through a fine-mesh sieve, stir in the lemon zest and set aside.

Assemble and bake the tart:

Preheat the oven to 375°F.

Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom. Keep pressing in pieces until the entire pan is covered with a 1/4-inch-thick layer of dough. Bake for 10 to 12 minutes, until the crust is just golden. Remove and let cool.

Spread the bottom of the tart shell with a 1/2-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10 to 15 minutes, until the frangipane is set.

Turn the oven temperature down to 325°F. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane. Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes. Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.

Make Ahead Tips

The dough can be refrigerated, wrapped in plastic, for up to 2 days.The frangipane can be made a few days ahead and refrigerated, covered

Photo: Christopher Hirsheimer

This a great recipe and has turned out lovely every time I made it. Definitely worth the work.

Very elegant and very tasty. If you don't like lemons- don't make this! There is a proper balance of tart and sweet, but I'm a fan of a good lemon custard- so this was wonderful in my book. I made both the dough and the frangipane a day ahead, so it didn't take to much time when I put it all together. I did end up with a lot of dough and made little crostata's in muffin tins to go along side...so if you want to do only the crostata, I would use a 9inch or even 10inch tart pan. I would also recommend lining the pan (or at least the bottom) with parchment...pieces got stuck. Also- watch the crust carefully, it get's brown fast. I really did enjoy the crostata and so did my friends, and now that I've made it once, I'll know what to tweak the next time. Give it a try!

This Lemon Rasberry Crostata was FANTASTIC! I didn't get the pleasure of making it just eating it. I had the recipe on my counter to make, (Printed out from the Fine Cooking web site) and my daughter saw it. She loves to bake and made this and it was delicious.I did ask her again to make it and she didn't have time. She did say it is time consuming. If you have time to make this ,then do. It is well worth the effort!

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