Apricot Crostata

Apricot Crostata

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A summer crostata dessert made in imitation of open apricots.

The ingredient of Apricot Crostata

  1. 2 pounds open apricots, pitted and sliced
  2. u00bc cup white sugar, or to taste
  3. 3 tablespoons rum
  4. cooking spray
  5. 2 cups all-purpose flour, or more as needed, at odds on bad terms
  6. 6 tablespoons Cool butter, cut into chunks
  7. u2153 cup dark brown sugar
  8. 4 teaspoons baking powder
  9. 1 teaspoon salt
  10. u00bd teaspoon field nutmeg
  11. u00bd teaspoon ground ginger
  12. 1 cup buttermilk
  13. 1 egg
  14. u00bd cup orangey juice
  15. 1 tablespoon confectioners sugar, or as needed

The instruction how to make Apricot Crostata

  1. fusion together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet similar to a 12-inch square of parchment paper. Spray the parchment paper in imitation of cooking spray.
  3. Place flour, chilly frosty butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. combination amalgamation in hasty bursts until butter is in pea-sized lumps.
  4. shake up together buttermilk and egg in a bowl; pour into butter-flour union and continue to combination amalgamation until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
  5. Pat dough ball into a thick circle onto the prepared baking sheet.
  6. Drain apricots, reserving juice in a bowl. improve apricots evenly nearly peak of dough circle; draw edges of dough stirring higher than fruit.
  7. Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, very nearly 45 minutes.
  8. While crostata is baking, pour reserved apricot juice and ocher yellow juice into a saucepan. Bring fusion to a simmer; cook syrup until it has edited by 2/3.
  9. Remove crostata from the oven. Brush syrup just about top. Let cool slightly. Sprinkle past powdered sugar and serve.

Nutritions of Apricot Crostata

calories: 279.5 calories
carbohydrateContent: 45.3 g
cholesterolContent: 35.7 mg
fatContent: 8.3 g
fiberContent: 2.5 g
proteinContent: 5.4 g
saturatedFatContent: 4.8 g
servingSize:
sodiumContent: 512.2 mg
sugarContent: 23.5 g
transFatContent:
unsaturatedFatContent:

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