Apricot Crostata


by Heather Harris Brady

As promised – a pie (ish) post! No one in my family likes apricots that much, but if I see them fresh this time of year I buy some anyway because I have fond memories of the apricot tree on our farm (previous post, apricot frangipane tart). It was a temperamental tree, some years no fruit, some years it fell while green and but every now and then it would actually do its job and produce bright fruit with a slight blush.

In this crostata I used some beautiful apricots from a farm in Suttons Bay, but this recipe would work with many types of fruit. If you don’t use fruit with a similar water content (like dryer Granny Smith type apples perhaps), make sure to adjust the thickening. This recipe is based on one from Bon Appetit magazine.

Apricot Crostata, Makes one 12″ crostata (about eight slices)

  • Pie dough for one crust (see Basics, on upper toolbar)
  • 2-1/2 c. sliced apricots
  • 1 T. honey or agave syrup
  • ¾ c. crushed amaretti or savoiardi biscuits
  • 1/3 c. almond flour
  • 1 T. butter, melted
  • 1 t. cinnamon
  • Juice of one fresh lemon
  • 1 egg, well beaten and set aside
  • Sugar

Preheat the oven to 375.


Toss the apricots with the lemon juice, then the sugar, butter and sweetener. Set them aside.


Roll the crust out to 1/8” thick (the circle should be about 16” wide) and transfer it to a lightly greased cookie sheet. As you will see, I was rushing to get dinner on the table and filled it on the countertop. This is not a good idea. Don’t try to be a hero. However, if you also make the same mistake, slide a well-floured flexible cutting board underneath and carefully slide it off onto your cookie sheet. Back to our regularly scheduled programming.

As I was saying, transfer the crust to a light greased cookie sheet. Pile the crumbs and the almond flour in the middle of the dough.



Top them with the apricots.


Then go around the outside edge, folding and pleating the dough up over the edge of the fruit.


Brush the crust with the beaten egg and sprinkle it with sugar.



Not only will this give you a pretty crust, the egg is sort of an extra layer of bondo to help keep everything together.

Bake for about 25 minutes, until the fruit starts to bubble and the juices thicken.




Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

This crostata is best eaten the day it’s made.


One year ago: Thai Lettuce Wraps


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