APRICOT CROSTATA
Categories Dessert Bake Apricot Jam or Jelly Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
- Shape dough into 2 balls, 1 slightly larger than the other. Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
- Stir together preserves, lemon juice, and extract in a small bowl.
- Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round. Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom. Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim. Chill shell.
- Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips. Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
- Preheat oven to 375°F.
- Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips. Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends. Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes. Cool completely in pan on a rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MD AL AMIN HASAN
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes.
abubeker oumer
[email protected]My crostata didn't turn out as pretty as the one in the picture, but it still tasted good.
wisdom amegbletor
[email protected]The crust on my crostata was a little dry. I think I needed to add more butter.
Quintel Dukes
[email protected]This crostata was a little too sweet for my taste, but I still enjoyed it.
Sk Fardous
[email protected]I'm not a huge fan of apricots, but I loved this crostata. The crust and filling were both delicious.
Eva Peristiani
[email protected]I added a scoop of vanilla ice cream to my crostata. It was the perfect finishing touch.
Lauren Robinson
[email protected]This crostata is a great way to use up fresh apricots.
ishita banerjee
[email protected]I love that this crostata can be made ahead of time. It's so convenient!
lasan khan
[email protected]This crostata is the perfect summer dessert. It's light and refreshing, and the apricots are so flavorful.
Misbah Muhammed Areb
[email protected]I made this crostata for a party and it was a huge hit! Everyone loved it.
John
[email protected]This was a great recipe. I will definitely be making it again.
ivone nhacuonga
[email protected]I can't wait to make this crostata again!
Mdmunju Vai
[email protected]This crostata is beautiful and delicious. It's the perfect dessert for any occasion.
Jay cyrus
[email protected]The apricot filling is the perfect balance of sweet and tart.
Raza Hussain
[email protected]The crust on this crostata is amazing! It's so flaky and buttery.
Fozia Kayani
[email protected]This crostata is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a snack.
Cristina Klima
[email protected]I love the combination of apricots and almonds in this crostata. It's the perfect balance of sweet and tart.
Zeejay derik
[email protected]This was my first time making a crostata, and it turned out great! The recipe was easy to follow, and the crostata was beautiful and delicious.
Gi Duarte
[email protected]I've made this crostata twice now, and it's always a hit! The first time I made it, I used fresh apricots, and the second time I used dried apricots. Both versions were delicious.
Shizuka Jani
[email protected]This apricot crostata was a delight! The crust was flaky and buttery, and the apricot filling was sweet and tart. I loved the addition of the almond extract, which gave the crostata a lovely nutty flavor.