Description
A summer crostata dessert made with fresh apricots.
Ingredients
- 2 pounds fresh apricots, pitted and sliced
- ¼ cup white sugar, or to taste
- 3 tablespoons rum
- cooking spray
- 2 cups all-purpose flour, or more as needed, divided
- 6 tablespoons cold butter, cut into chunks
- ⅓ cup dark brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup buttermilk
- 1 egg
- ½ cup orange juice
- 1 tablespoon confectioners’ sugar, or as needed
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 9 hrs 20 mins
Servings: 10