Raspberry Jam Crostata

Raspberry Jam Crostata

This is one of my husband’s favourite cakes for breakfast so I’ve done it plenty of times and I gained quite a good experience in preparing it quickly and in a “silent” way, trying not to wake him up (it’s been my Saturday morning’s treat also three days ago!). My advice is to be patient and cut it once cold, otherwise, if you use a good and “not artificial” jam as I do, the jam will run all over.

This crostata can be made with whatever jam or marmalade you fancy and, if you use a 21 centimetres round tin as I do, you’ll end up having some spare pastry to make delicious biscuits too! (The biggest round cooking tin you can use with this dose is 26 centimetres).

SERVES: 6 people

KITCHEN TO TABLE: 30min + 35min cooking

DIFFICULTY: 2 hat-01



  • Zests of 2 unwaxed lemons
  • 80gr white sugar
  • 300gr plain flour
  • 1 medium egg
  • 120gr Lurpack lightest butter
  • ¼ teaspoon of bicarbonate of soda
  • 1 jar of Raspberry jam (300-370 gr)


  • Mixing bowl
  • One fork
  • Rolling pin
  • Greaseproof paper
  • Cling film
  • Round cooking tin


  1. Mix the sugar with the grated zests of the two lemons, add the flour, the egg, the butter and the bicarbonate and mix quickly until you obtain a dough
  2. Wrap your dough in cling film and let it rest in the fridge for at least 15 minutes
  3. Preheat the oven at 180°
  4. Place your dough on a greaseproof paper sheet over a clean flat surface, lie a cling film sheet over your dough (that will prevent it sticking to the rolling pin without having to add any more flour!) and, using the rolling pin, roll the dough out to about half a centimetre thick. Try to do it as quickly as you can, without working the pastry to much (otherwise it will become crumbly after baking)
  5. Keeping your pastry between the two sheet (the greaseproof paper and the cling film), move it on your cooking tin. Touching your pastry as little as possible, let it take the shape of your tin and, once done it, remove the cling film on top of your pastry
  6. Cut the extra pieces around the edge off (you’ll have to create a pastry case with the edges high enough to accommodate your jam layer), and using a fork make tiny holes in the base of your pastry
  7. Place your tin layered with the pastry in the fridge for 10-15 minutes (you can skip this step but it really helps your pastry to cook heavenly and become really crisp!), and use this time to prepare the lattice top for your crostata
  8. Take your tin out of the fridge and spread the jam over your pastry. Create the lattice top over your crostata and place in the hot oven for about 30-35 minutes, or until the pastry looks golden.





  1. Place the lemon zests and the sugar in your cooking device for 10sec./speed 8
  2. Add the flour, egg, butter and bicarbonate of soda and work for 20 sec./speed 5
  3. Wrap your dough in cling film and lei it rest in the fridge for at least 15 minutes, then continue as explained above.





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