Raspberry-Almond Crostada Recipe.....................
Here it is. Let me know how it works for you. (photo at bottom of post.)
*** RASPBERRY-ALMOND CROSTADA ***
ALMOND PASTE/FILLING (need only 8 oz--freeze remainder)
1 pound ground blanched almond flour/meal
1 pound box powdered sugar
2 large egg WHITES -- beaten slightly
1 teaspoon almond extract
4 tablespoons unsalted butter -- room temperature
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter (Plugra if avail.), cut into 1/2" pieces -- and put into freezer to chill
1/4 teaspoon sea salt
3 - 4 tablespoons ice-cold water
Flour for dusting
1 scant cup good-quality raspberry preserves
1 tablespoon fresh lemon juice
2 teaspoons Chambord -- optional
1 - 2 tablespoons sliced almonds -- toasted
Powdered sugar -- for dusting
Good-quality vanilla ice cream
In the bowl of a food processor, add the almond flour/meal with the powdered sugar and pulse to combine. Add the egg whites and almond extract, pulsing again to combine, then add the the softened butter and pulse to combine. Note: the mixture gets quite thick and doesn't pulse easily; remove to a surface covered with parchment paper and knead as necessary to incorporate. Roll paste into two equal 2" diameter cylinders, wrap in parchment and cover with plastic wrap; refrigerate overnight.
To Make Pastry Dough:
Add the flour, sugar, and grated lemon peel to the bowl of a food processor, pulse to combine. Add the butter, pulsing until the mixture resembles a coarse meal. Pulse in the salt, then one tablespoon of ice water at a time, until the dough starts to clump together (don't overmix).
Gather dough into a ball and place onto a piece of plastic wrap and flatten into a 6" round disk. Cover and refrigerate for one hour. On a lightly floured surface, roll out pastry dough into an 11" round. Wrap pastry around rolling pin then place onto a parchment lined baking sheet; refrigerate for 30 minutes.
Meanwhile using a rolling pin, roll 8 ounces of the almond paste/filling into a 7" round. Place almond paste/filling "round" onto the center of the chilled pastry (I covered and refrigerated both overnight at this point--wanted everything cold going into the oven.)
To Prepare Raspberry Filling:
In a small bowl, stir together the raspberry preserves, lemon juice, and Chambord (if desired); cover and refrigerate.
When ready to bake, place oven rack to the lower third position and preheat to 400 degrees. Spread raspberry filling evenly over the almond paste/filling round (maintaining the 2" perimeter dough border). Fold the dough border over the filling, pleating loosely.
As soon as crostada goes into the oven, TURN THE HEAT DOWN TO 375 degrees and bake until the crust is golden brown, about 40 minutes. Allow to cool on the baking sheet. Spinkle with toasted almonds, then dust with powdered sugar. Slice, and serve with a good-quality vanilla ice cream.
NOTES : Wonderful flavor! (The crust is buttery and flakey.) I like to 2x the recipe.
(Inspired by a Giada De Laurentis recipe.)