APRICOT AND AMARETTI CROSTATA
Provided by Becky Kelso
Categories Milk/Cream Blender Egg Dessert Bake Lunch Apricot Summer Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Blend flour, sugar, and 1/2 teaspoon salt in processor. Add butter. Using on/off turns, blend until mixture resembles very coarse meal. Add 4 tablespoons ice water. Blend to moist clumps, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured sheet of parchment paper to 13-to 14-inch round. Slide dough, still on parchment paper, onto rimless baking sheet; chill 10 minutes.
- For filling and cream:
- Preheat oven to 425°F. Toss apricots, brown sugar, butter, 2 teaspoons honey, and cinnamon in large bowl to coat. Spread amaretti crumbs in center of dough, leaving 2-inch plain border. Top crumbs with apricots and juices. Fold border over edge of fruit; brush with glaze.
- Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.
- Meanwhile, whisk whipping cream and 4 teaspoons honey in medium bowl until peaks form. Chill until ready to serve.
- Run spatula under crust to loosen from parchment. Slide crostata onto platter. Brush fruit lightly with additional honey. Serve crostata warm or at room temperature with honey-sweetened whipped cream.
- Available at some supermarkets and at Italian markets.
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