Raspberry Crostada

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   Preheat oven to 350u00b0 F. Press 2/3 of the dough into the bottom of a 9-inch pie or tart pan, creating about a 1/2-inch low rim around the edge; set aside. In a saucepan, gently heat the jam until just melted and pour it into the prepared pan. Divide the remaining dough into 8 pieces, then roll them into 7-inch-long strips. Working on a floured surface, gently press each strip with your thumb to make indentations. Arrange over the jam in a crisscross pattern to create a lattice. Trim ends. Bake until the crust is golden and the jam starts to bubble, 25 to 30 minutes. Cool before serving.

* Per serving · 4 servings · Values may vary.

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