Apricot Crostata

Ingredients

• 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)

Instructions

1. In a large bowl, combine the flour, sugar, and salt.
2. Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Add the beaten egg and mix until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F.
6. On a lightly floured surface, roll out the dough into a 12-inch circle.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. Spread the apricot jam over the dough, leaving a 2-inch border around the edges.
9. Arrange the apricot halves on top of the jam.
10. Fold the edges of the dough over the apricots, pleating as necessary.
11. Bake for 45 minutes, or until the crust is golden and the apricots are tender.
12. Let the crostata cool for a few minutes before slicing and serving.