Barbuto’s Lemon Raspberry Crostata

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This recipe comes to us from Jonathan Waxman, a recent Top Chef Masters contestant and chef-owner of Barbuto in New York City.

My pastry chef Heather Miller is a quiet genius. She has twin boys under the age of 4 and a 7 year old. Yet she manages to manage them and make amazing desserts. Her pie crust is a wonder to taste. She understands perfectly the ratio of butter and flour, sugar and salt and she uses her quiet but formidable technique to produce a crust that is tasty, crisp and delicious. If my book embodies the simplicity of Italian food, but also acknowledging the love for food that the Italians possess, then Heather is a master Italian baker who loves pies!

Keep reading for the recipe…

1 cup (2 sticks) unsalted butter, at room temperature

½ cup plus 3 tablespoons granulated sugar

3 large egg yolks

½ teaspoon pure vanilla extract

3 cups organic all-purpose flour

½ teaspoon sea salt

Almond frangipane
1¾ ounces almond paste

3½ tablespoons unsalted butter

½ cup confectioners’ sugar

1 large egg, at room temperature

¼ teaspoon pure vanilla extract1 heaping tablespoon organic all‑purpose flour

Pinch of sea salt

Lemon custard
¹⁄3 cup granulated sugar

1 teaspoon organic all-purpose flour

¼ cup Meyer lemon juice

1 large egg and 2 large egg yolks

¼ cup heavy cream

Pinch of sea salt

1½ teaspoons

Meyer lemon zest


1 pint fresh raspberries

1 cup heavy cream, whipped to soft peaks

½ cup almonds, toasted and roughly chopped

1. To make the dough: In the bowl of an electric mixer, using the paddle attachment, cream
the butter and sugar on medium speed. Beat in the egg yolks, one at a time. Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour or up to 2 days.

2. To make the frangipane: In the bowl of an electric mixer, using the paddle attachment,beat the almond paste on medium speed. Alternate adding the butter and confectioners’ sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste. Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined. This can be made a few days ahead and chilled until needed.

3. To make the lemon custard: In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt. Strain through a fine-mesh sieve, stir in the lemon zest and set aside.

4. Preheat the oven to 375°.

5. To make the tart: Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom. Keep pressing in pieces until the entire pan is covered with a ¼-inch-thick layer of dough. Bake for 10–12minutes, until the crust is just golden. Remove and let cool.

6. Spread the bottom of the tart shell with a ½-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10–15 minutes, until the frangipane is set.

7. Turn the oven temperature down to 325°. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane. Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes.Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.

Serves 8