Apricot Crostata

Ingredients

• All-purpose flour (1 1/2 cups)
• Granulated sugar (1/3 cup, plus extra for sprinkling)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, chilled and cut into small pieces)
• Egg (1, beaten)
• Lemon zest (1 teaspoon)
• Fresh apricots (4-5, halved and pitted)
• Apricot jam (1/2 cup)

Instructions

1. In a large bowl, combine the all-purpose flour, 1/3 cup granulated sugar, and salt.
2. 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.
3. Stir in the beaten egg and lemon zest, mixing until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick.
7. Transfer the rolled dough to a baking sheet lined with parchment paper.
8. Spread the apricot jam evenly over the dough, leaving a 2-inch border around the edges.
9. Arrange the apricot halves on top of the jam, cut side up.
10. Fold the edges of the dough over the apricots, pleating as necessary to create a rustic look.
11. Sprinkle a little extra sugar over the crust for added sweetness and a nice finish.
12. Bake for 45 minutes, or until the crust is golden brown and the apricots are tender.
13. Let the crostata cool for a few minutes before slicing and serving.