Apricot Crostata

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

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.
Apricot Crostata

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

Categories

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