Recipes Breakfast:

Raspberry Lime-Thyme Crostata

Athena Calderone
Raspberry Lime-Thyme Crostata

Ingredients

FOR THE DOUGH

11⁄2 cups all-purpose flour 

1 tablespoon granulated sugar

1⁄2 teaspoon kosher salt

1 stick unsalted butter, frozen and cut into small pieces 

1 tablespoon apple cider vinegar

1⁄4 cup ice water

1 large egg, beaten, for egg wash 

Turbinado sugar, for sprinkling

 

FOR THE FILLING

3 tablespoons granulated sugar

1⁄2 teaspoon fresh thyme leaves

1 teaspoon lime zest

2 6oz containers raspberries 

1⁄8 teaspoon kosher salt

1 tablespoon fresh lime juice

1⁄2 teaspoon vanilla extract

2 teaspoons all-purpose flour

Method

MAKE THE DOUGH

Food processor:

Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is in pea-size pieces. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the food processor, pulsing to combine. Pulse just until the dough begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

By hand:

Place the flour, sugar, and salt in a bowl and combine. Add the butter and cost with flour mixture. Working quickly, use your thumb and pointer finger to massage the butter into flour. You want a variety of pieces of dough — some that are flat and thin and some that are large and chunky. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the bowl and work the dough until it begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

MAKE THE FILLING

Preheat the oven to 375 F. In a small bowl, rub the sugar, lime zest, and thyme together with your fingers to release the herb and citrus essential oils. Place the raspberries in a medium bowl. Sprinkle the lime-thyme sugar, salt, and lime juice, vanilla extract, and flour over the fruit. Toss to coat.

Roll the dough into a 1⁄4-inch-thick round and transfer it to a parchment-lined baking sheet. Mound the raspberries into the center of the dough and leave a 1 1⁄2-inch border all around. Fold the edges up around the filling. Brush the edges of the dough with the egg wash and sprinkle them with the turbinado sugar. Bake until the crust is golden brown and the fruit is bubbling, 35 minutes.

 

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