• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Raspberry Almond Crostata

    Raspberry Almond Crostata is a quick dessert that is elegant, tart, and simply delicioso. Whip it up with seasonal berries or store some frozen bags in your freezer for a little help. 


    Ingredients
    2 1/2
    cups
    all-purpose flour
    2
    tablespoons
    shredded panela
    1
    cup
    plus 2 tablespoons cold coconut oil
    4
    pints
    raspberries
    3
    tablespoons
    granulated sugar
    1/4
    slivered almonds
    Directions
    In a large bowl combine flour and panela. Using a pastry blender, incorporate coconut oil into flour until mixture resembles coarse crumbles.
    Add ice water a few tablespoons at a time (up to 1/2 a cup) until and mix with hands until a soft dough forms. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
    Meanwhile, in a small bowl combine raspberries and granulated sugar. Toss to coat. Let sit for 30 minutes. Preheat oven to 350 F.
    Remove dough from refrigerator and roll out to 1/4 inch thickness. Place on lined baking sheet. Spoon macerated raspberries with a slotted spoon onto middle of dough. Spread out to 1 1/2 inches from edges.
    Carefully fold ends over the raspberries to enclose the crostata, pleating the edges all the way around. Sprinkle almonds onto raspberries. Transfer crostata to oven for 20 minutes, or until the edges are golden and crisp.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Family-friendlyEasy

    Write a Review