Apricot Crostata

Rum-soaked apricots are baked on a homemade spiced dough for a crostata dessert that's perfect for summer.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 280 Calories

Ingredients

• 1 egg
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon salt
• 1 cup buttermilk
• 4 teaspoons baking powder
• ½ cup orange juice
• 3 tablespoons rum
• ¼ cup white sugar, or to taste
• cooking spray
• ⅓ cup dark brown sugar
• 2 pounds fresh apricots, pitted and sliced
• 2 cups all-purpose flour, or more as needed, divided
• 6 tablespoons cold butter, cut into chunks
• 1 tablespoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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.

Step 9

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