A tender butter crust encases raspberry jam in this raspberry crostata recipe, a classic (and forgiving) Italian dessert that’s a pantry pinch hitter.
Make the dough: In a food processor, pulse together the flour, sugar, and salt. Scatter over the butter and orange zest and pulse until crumbly with a few almond-size pieces of butter. With the machine running, pour two egg yolks through the feed tube , then pulse until the dough clears the sides of the bowl. Transfer to a lightly floured work surface and lightly knead until uniform and compact, then divide into two disks of different sizes, about two thirds and one third.
Reflour the work surface and roll the smaller disk into an oval measuring 10 inches at the widest point. Using a knife, pizza cutter, or fluted pastry wheel, cut the dough into eight strips of even width . Transfer to a baking sheet and refrigerate until firm, about 1 hour.Position a rack in the center of the oven and preheat to 375ºF. In a small bowl, combine the jam and lemon juice , then spread the mixture evenly onto the dough.
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