A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
- 2 1/3 cups all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon slat
- 1 tablespoon lemon zest, from 1 medium sized lemon
- 12 tablespoons cold unsalted butter, diced
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 tablespoon ice water
- 1 cup (about 1 12 ounce jar) raspberry jam
- 1 egg beaten with 1 teaspoon water, for egg wash
- Sugar, for sprinkling
In the bowl of a food processor, combine flour, sugar, salt, baking powder, and lemon zest. Pulse to combine, about 5 short pulses. Add butter and pulse until it is the size of peas, about 5 pulses more. Add egg, egg yolk, vanilla extract, and milk and pulse until dough forms, adding the ice water (and more if needed) to help it come together. Wrap dough in plastic wrap and chill in refrigerator for 2 hours.
Adjust oven rack to middle position and preheat to 350°F. Butter tart pan.
Divide dough into roughly 2/3 and 1/3 pieces. Press the larger piece evenly into the bottom of the tart pan, also covering the sides of the pan. Place jam in a bowl and whisk to make it easier to spread. Spread jam evenly over the crust to coat.
Roll out remaining dough onto a clean, lightly floured surface until it is 1/4-inch thick. Cut dough into 1-inch wide strips. Lay them parallel to each other, about 1-inch apart, across top of tart. Re-roll dough if needed and cut out more strips. Place the newly cut strips across the existing ones so that they are perpendicular to them and create a lattice pattern. For more help with creating a lattice crust, see directions here.
Brush lattice crust with egg wash and sprinkle with sugar. Place tart in the oven and bake until crust is golden and jam is set, about 50 minutes. Let cool completely before serving.
food processor, 9-inch tart pan with removable bottom, rolling pin, pastry brush