A summer crostata dessert made with fresh apricots.

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Recipe Summary

prep:
35 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

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

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

  • 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.

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

Cook's Notes:

If apricots aren't appearing near you, almost any fruit would do.

You can substitute brandy for rum, if desired.

Nutrition Facts

280 calories; protein 5.4g 11% DV; carbohydrates 45.3g 15% DV; fat 8.3g 13% DV; cholesterol 35.7mg 12% DV; sodium 512.2mg 21% DV. Full Nutrition
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