Lemon Crostata Recipe

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Lemon Crostata
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Ingredients
15
Count
Nutrition
533
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Make dough: Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.
  2. Beat together butter and sugar with an electric mixer until pale and fluffy. Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
  3. Make filling: Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt. Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.
  4. Bake crostata: Preheat oven to 375°F with rack in middle. Generously butter springform pan.
  5. Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (dough will be very tender). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.
  6. Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round. Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.
  7. Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.
  8. Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.
  9. Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).
  10. Cooks' notes: ·Dough can be chilled up to 2 days. ·Crostata is best the day it is made but can be baked 1 day ahead and chilled, covered (once cool). Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.95 Kcal (2231 kJ)
Calories from fat 311.2 Kcal
% Daily Value*
Total Fat 34.58g 53%
Cholesterol 200.56mg 67%
Sodium 423.58mg 18%
Potassium 201.55mg 4%
Total Carbs 46.65g 16%
Sugars 19.55g 78%
Dietary Fiber 2.35g 9%
Protein 11.26g 23%
Vitamin C 5.9mg 10%
Vitamin A 0.3mg 9%
Iron 1.5mg 8%
Calcium 67.3mg 7%
Amount Per 100 g
Calories 353.47 Kcal (1480 kJ)
Calories from fat 206.4 Kcal
% Daily Value*
Total Fat 22.93g 53%
Cholesterol 133.02mg 67%
Sodium 280.93mg 18%
Potassium 133.68mg 4%
Total Carbs 30.94g 16%
Sugars 12.97g 78%
Dietary Fiber 1.56g 9%
Protein 7.47g 23%
Vitamin C 3.9mg 10%
Vitamin A 0.2mg 9%
Iron 1mg 8%
Calcium 44.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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