A summer crostata dessert made with fresh apricots.
- Serves: 10 persons
- 2pounds fresh apricots, pitted and sliced
- ¼cup white sugar, or to taste
- 3tablespoons rum
- cooking spray
- 2cups all-purpose flour, or more as needed, divided
- 6tablespoons cold butter, cut into chunks
- ⅓cup dark brown sugar
- 4teaspoons baking powder
- 1teaspoon salt
- ½teaspoon ground nutmeg
- ½teaspoon ground ginger
- 1cup buttermilk
- ½cup orange juice
- 1tablespoon confectioners' sugar, or as needed
Step 1Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
Step 2Preheat 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.
Step 3Place 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.
Step 4Whisk 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.
Step 5Pat dough ball into a thick circle onto the prepared baking sheet.
Step 6Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
Step 7Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
Step 8While 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.
Step 9Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.