Apricot Crostata

Apricot Crostata

A summer crostata dessert made with fresh apricots.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
  2. Step 2

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
  3. Step 3

    Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
  4. Step 4

    Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
  5. Step 5

    Pat dough ball into a thick circle onto the prepared baking sheet.
  6. Step 6

    Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
  7. Step 7

    Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
  8. Step 8

    While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
  9. Step 9

    Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.