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.
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MdRahim Hossain
[email protected]I've made this crostata several times and it's always a hit. It's a great dessert for any occasion.
Ama Mary
[email protected]This is the best apricot crostata recipe I've ever tried. It's the perfect balance of sweet and tart.
Pawani Poudel
[email protected]I'm not a big fan of apricots, but I loved this crostata. The crust was perfect and the filling was sweet and tangy.
Alone Badboy
[email protected]This crostata is so easy to make and it's always a crowd-pleaser.
Alissia Sauseda
[email protected]I love the combination of apricots and almonds in this crostata. It's a unique and delicious dessert.
Tootie & Dink Est. 2004
[email protected]I made this crostata for my family and they all raved about it. It's a new favorite!
Ahmad Bagha
[email protected]This recipe is a keeper! I'll be making it again and again.
Dorothy Khatioli
[email protected]I've tried other apricot crostata recipes before, but this one is by far the best.
Lala Taylor
[email protected]I thought the crostata was a bit too sweet for my taste, but my kids loved it.
Leonardo Diaz
[email protected]The crust was a little dry, but the apricot filling was delicious.
Sumbhal Malik (Pomi)
[email protected]This was my first time making a crostata and it turned out great! I'm definitely going to make it again.
Tristan Reevey
[email protected]I've made this crostata several times and it's always a winner. It's the perfect dessert for any occasion.
Alituha Vicent
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it!
Haider Bot
[email protected]I made this crostata for a party and it was a huge success! Everyone loved it.
alfredo gomez Garcia
[email protected]This apricot crostata was a hit! The crust was flaky and buttery, and the apricot filling was sweet and tangy. I loved the combination of flavors and textures.