Apricot Crostata

Sweet and tangy, this Apricot Crostata is a masterpiece of flavors and textures.

Flaky pastry crust, crispy on the outside and tender within, wraps around a delicate arrangement of fresh apricots, their sweetness balanced by a hint of tartness.

Perfect for warm weather gatherings or cozy afternoon treats.

Ready Time

2 hrs

Yields

4 servings

Ingredients

All-purpose flour, 1 3/4 cups
Confectioners’ sugar, 2 tablespoons
Salt, 1/4 teaspoon
Unsalted butter, 1/2 cup
Cold unsalted butter, 1/2 cup, cut into small pieces
Granulated sugar, 1/4 cup
Large egg, 1
White vinegar, 1 tablespoon
Fresh apricots, 1 1/2 pounds, sliced into 1/4-inch thick wedges

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, confectioners’ sugar, and salt.

Add the cold unsalted butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add the granulated sugar, egg, and vinegar.

Mix until the dough comes together in a ball.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch round baking dish or a 9-inch tart pan with a removable bottom.

Arrange the apricot slices in a pattern that looks pleasing to you, leaving a 1-inch border around the edges.

You might need to do a little trimming of the apricot slices to make them fit.

Fold the edges of the dough up over the apricots, pressing gently to seal.

Brush the crust with a little water and sprinkle with granulated sugar.

Bake for 45-50 minutes, or until the crust is golden brown and the apricots are tender.

Let the crostata cool completely before serving, and slice into wedges to serve.

Notes

Make sure to use cold ingredients, especially the butter, to ensure the crust turns out flaky and tender. If using a tart pan, make sure it’s well-greased to prevent the crust from sticking.

Don’t overcrowd the apricot slices, as they will release their juices during baking and make the crust soggy.

If you find the crust is browning too quickly, cover the edges with foil or a pie shield to prevent overcooking. The crostata will keep at room temperature for up to 2 days, but it’s best served fresh.

You can also use other stone fruits like peaches or plums in place of the apricots.