Apricot Crostata

Name: Apricot Crostata
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 150 g Sugar; 250 g cold + 75 g butter; 2 Eggs (Gr. M); 850 g Apricots; 200 g Apricot Jam; 7-10 Tbsp Flour; 75 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
150 g Sugar
250 g cold + 75 g butter
2 Eggs (Gr. M)
850 g Apricots
200 g Apricot Jam
7-10 Tbsp Flour
75 g flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
For the short pastry, first knead flour, sugar, 250 g butter in pieces and eggs with the dough hooks of the hand mixer and then briefly knead with your hands until smooth. Cover the shortcrust pastry and chill for about 30 minutes.
2
Wash, halve and stone the apricots. Skin additionally as desired. Melt 75 g butter. Stir in jam.
3
Line a baking tray (approx. 35 x 40 cm) with baking paper. Roll out short pastry on some flour to a rectangle (approx. 26 x 35 cm). Place the pastry sheet on the baking tray using the pastry roll. Then form a small edge of dough all around with your hands.
4
Prick the base of the pastry several times with a fork.
5
Sprinkle the dough base with approx. 2 ⁄ 3 of the flaked almonds. Spread the apricots on top and sprinkle with the butter and jam mixture. Sprinkle with the remaining flaked almonds. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
6
manufacturer) on the second rack from below for about 30 minutes. Let it cool down. Dust with icing sugar before serving.