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Lemon-Raspberry Crostata

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Lemon-Raspberry Crostata

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup plus 3 tbs. granulated sugar
  • 3 large egg yolks
  • 1/2 tsp. pure vanilla extract
  • 3 cups organic all-purpose flour
  • 1/2 tsp. sea salt
  • 1-3/4 oz. almond paste
  • 3-1/2 tbs. unsalted butter
  • 1/2 cup confectioners' sugar
  • 1 large egg, at room temperature
  • 1/4 tsp. pure vanilla extract
  • 1 heaping tbs. organic all-purpose flour
  • pinch of sea salt
  • 1/3 cup granulated sugar
  • 1 tsp. organic all-purpose flour
  • 1/4 cup meyer lemon juice
  • 1 large egg
  • 2 large egg yolks
  • 1/4 cup heavy cream
  • pinch of sea salt
  • 1-1/2 tsp. meyer lemon zest
  • 1 pint fresh raspberries
  • 1 cup heavy cream, whipped to soft peaks
  • 1/2 cup almonds, toasted and roughly chopped
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Published 2014-09-09 14:15:50 (2 years ago).

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