Apricot Crostata
A summer crostata dessert made with fresh apricots.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 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
- 1egg
- ½cup orange juice
- 1tablespoon confectioners' sugar, or as needed
Instructions
Step 1
Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.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.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.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.Step 5
Pat dough ball into a thick circle onto the prepared baking sheet.Step 6
Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.Step 7
Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.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.Step 9
Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.