Teresa's Recipes
Apricot Crostata
Indulge in the sweet simplicity of this Italian Apricot Crostata, a rustic dessert that celebrates the vibrant flavors of fresh apricots and rich apricot jam nestled within a buttery, flaky crust. Traditionally enjoyed during summer months, this crostata is a perfect way to showcase seasonal fruits, evoking the warm sun-drenched orchards of Italy. Each bite offers a delightful contrast of textures, with the crisp crust perfectly complementing the tart-sweet filling. Serve it warm with a scoop of vanilla gelato or a dollop of whipped cream for an irresistible treat that will transport you to the heart of Italian countryside.
Ingredients
- 1 1/2 cups All-purpose flour
- 1/3 cup, plus extra for sprinkling Granulated sugar
- 1/4 teaspoon Salt
- 1/2 cup, chilled and cut into small pieces Unsalted butter
- 1, beaten Egg
- 1 teaspoon Lemon zest
- 4-5, halved and pitted Fresh apricots
- 1/2 cup Apricot jam
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 290
- Fat: 14g
- Carbs: 38g
- Protein: 4g
- Sodium: 150mg
- Sugar: 15g
Instructions
- In a large bowl, combine the all-purpose flour, 1/3 cup granulated sugar, and salt.
- Add the chilled unsalted butter pieces to the flour mixture and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the beaten egg and lemon zest, mixing until the dough comes together in a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick.
- Transfer the rolled dough to a baking sheet lined with parchment paper.
- Spread the apricot jam evenly over the dough, leaving a 2-inch border around the edges.
- Arrange the apricot halves on top of the jam, cut side up.
- Fold the edges of the dough over the apricots, pleating as necessary to create a rustic look.
- Sprinkle a little extra sugar over the crust for added sweetness and a nice finish.
- Bake for 45 minutes, or until the crust is golden brown and the apricots are tender.
- Let the crostata cool for a few minutes before slicing and serving.
Tips
- For an extra flavor boost, consider adding a pinch of cinnamon or vanilla extract to the apricot jam before spreading it on the dough.
- Feel free to experiment with other fruits, such as peaches or plums, for a delightful variation.