Apricot Crostata
A delightful Italian dessert featuring a sweet pastry crust filled with apricot jam and fresh apricots.
Ingredients - Serves 8
- Salt - 1/4 teaspoon
- Lemon zest - 1 teaspoon
- Fresh apricots - 8, halved and pitted
- Apricot jam - 1 cup
- Egg - 1, beaten
- Unsalted butter - 1 cup, chilled and cut into small pieces
- Sugar - 1/2 cup
- All-purpose flour - 2 cups
Let's Get Started
- In a large bowl, combine the flour, sugar, and salt.
- Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Add the beaten egg and mix until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a baking sheet lined with parchment paper.
- Spread the apricot jam over the dough, leaving a 2-inch border around the edges.
- Arrange the apricot halves on top of the jam.
- Fold the edges of the dough over the apricots, pleating as necessary.
- Bake for 45 minutes, or until the crust is golden and the apricots are tender.
- Let the crostata cool for a few minutes before slicing and serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 40g
- Protein: 5g
- Sodium: 200mg
- Sugar: 20g