Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A summer crostata dessert made with fresh apricots.


Recipe Summary test

35 mins
45 mins
8 hrs
9 hrs 20 mins
10 servings


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


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

  • 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; carbohydrates 45.3g; fat 8.3g; cholesterol 35.7mg; sodium 512.2mg. Full Nutrition