Apricot Cherry Crostata

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Apricot Cherry Crostata
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

A crostata is a simple pie with an informally formed crust.  This rich crostata tastes of summer.

Course: Dessert
Cuisine: Italian
Servings: 6
Author: Barbara
Ingredients
Crust (Pate Sucree)
  • 1-1/4 Cups flour
  • ½ cup confectioners sugar
  • 1/8 tsp sea salt
  • 1 stick butter, cut into ½” cubes
  • 2 egg yolks
  • 1 egg white, beaten
  • 3 tbsp half and half
  • 1-2 tbsp cold water
  • ½ tsp almond extract
Filling
  • 3 apricots, halved
  • 15-20 sweet cherries, pitted I use Bings
  • ½ tsp almond extract
  • 2 tsp cornstarch
  • 2-3 tbsp sugar
  • Coarse Sugar
  • Crust
Instructions

  1. Using a food processor, combine the flour, confectioners sugar and salt. Pulse 2-3 times. 

  2. Add butter pieces and pulse until the mixture forms large coarse crumbs the size of peas.

  3. Lightly beat the egg with a fork, stir in 3 tablespoon of half and half and the water. With the motor running, add the egg mixture slowly and process just until dough begins to come together but doesn’t form a ball.

  4. Flour a cool surface. Knead gently a few times until the dough comes together and looks smooth. Form into a disk, wrap in wax paper and refrigerate for 30-45 minutes. Preheat the oven to 350 degrees.

  5. Flour a cool surface. Place disk on counter putting the saran wrap side up. Roll the dough to less than ¼” thick, into a 12-13” diameter. Put parchment paper on a cookie sheet, put the dough side down and peel off the saran wrap.
Filling
  1. Mix the filling ingredients together saving 1 tablespoon of sugar.
  2. Place in the center of the dough, leaving about a 2” border around the fruit. Fold the dough over the fruit forming soft pleats. Brush the dough with the egg white. Sprinkle with the 1 tablespoon of sugar.
  3. Bake for 40 minutes until the crust is nicely browned and the fruit is soft and bubbling.