Fruit Jam Crostata

Ingredients:
1 1/2 cups all purpose flour
2 T sugar
1 lemon, zested, plus 1 T lemon juice
1/4 teaspoon salt
10 T (1 1/4 sticks) unsalted butter, chilled and cut into half-inch pieces
3 T ice water
3/4 cup apricot or other fruit jam
a handful of toasted slivered/sliced almonds (toast in 350 F oven)
powdered sugar

whipping cream

Preparing the crostata:
Combine the flour, sugar, lemon zest and salt in a food processor and pulse to blend.

Add the butter and pulse until the mixture has coarse crumbs. Add the lemon juice and ice water, pulsing until a ball starts to form. Gather the dough into a ball and flatten it into a disk. Wrap in plastic and refrigerate for 40-60 minutes.

Preheat the oven to 400 degrees F.

Roll out the dough on a lightly floured surface to make an 11-inch round. Transfer the dough to a baking sheet lined with parchment paper.

Mix the jam to loosen it and make it more spreadable (thin it with water or more lemon juice if needed), and spread over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and sealing any cracks in the dough.

Bake the crostata until the crust is golden, about 30 to 40 minutes. Cool for 10 minutes.

Sprinkle with almonds and powdered sugar.