I am not ignoring pumpkin or pecan pies by bringing raspberries to our table but this crostada has been part of "our" Thanksgiving for a few years now. I need to explain the "our" before I explain the pie. I don’t get to cook Thanksgiving dinner which always leaves me frustrated, so I cook a mini dinner with all the traditional items just for the two of us on tuesday. B. thinks of it as practice, I, on the other hand, like searching for new recipes, setting up the table, enjoying the evening and telling him how thankful I am for his love and friendship. We had this beautiful crostada for dessert instead of the traditional Thanksgiving pies and the reason for it dates back to my first year at the restaurant. After making dozens of pumpkin, pecan and apple pies for that day I started craving something else for dessert and I am thankful that I have a husband ready to indulge my weirdness and my cooking whims so this is what I served that (rehearsal) evening.
Like a lot of people this holiday season, I am always on the lookout for variations of the traditionals dishes and desserts, maybe another brined turkey recipe or a pecan streudel pumkin pie, or a chocolate and pecan pie, that kind of variation. I liked my old recipe for the crostada but when I read about the one I am about to post I knew I wanted to try it. Why? Because it came with a beautiful story.
A few month ago, Mrs. B of Eating Suburbia, asked some food bloggers if they’d be willing to test some recipes for the upcoming release of the book she wrote with Michele Anna Jordan, The World is A Kitchen. I just did it for the fun of it , but as a "thank you", Mrs B. sent me a copy of the book, which I devoured the day I received it. The subtitle explains it all "Cooking Your Way Through Culture Stories, Recipes and Resources". It is chock full of wonderful stories, inspirational cultures and traditions. Monday night, I remembered reading the beautiful story of Giuseppa teaching Caterina how to make Crostada from scratch in her Italian kitchen. Just reading about Caterina’s struggle to grasp the making of the dough or how to respect the food instead of trying to conquer it makes you want to try your hand at it. I believe this has making my new "to go" recipe for rapsberry tart. I used raspeberry but you can use strawberry or plum.
Raspberry Crostada, adapted from "The World is A Kitchen":
For the dough:
2 cups flour
1/2 cup sugar
2/3 cup butter, at room temperature
1 egg + 1 egg yolk
grated zest of a lemon
2 cups raspberry jam
Mix the crust ingredients until they form a ball, trying to knead the dough as little as possible. Refrigerate for an hour. Roll out to 1/4 inch to 1/2 inch thick. Fit into a 9 inch pie plate. Cut whatever dough hangs from the sides. Spread jam over the bottom. Re-roll and cut remaining crust and cut out decorative shapes and strips to form a lattice. Bake at 350 for 25 minutes. Cool and serve.
It was delicious. The addition of the grated lemon zest makes the world of difference. The only change I would make would be to blind bake the crust 15 minutes prior to filling it.
If you struggle with your lattice work, head over to Smitten Kitchen where Deb wrote a great post to help out.