Apricot Crostata

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
  • Beat in egg and vanilla.
  • Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
  • Shape dough into 2 balls, 1 slightly larger than the other.
  • Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
  • Stir together preserves, lemon juice, and extract in a small bowl.
  • Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
  • Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
  • Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
  • Chill shell.
  • Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
  • Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
  • Preheat oven to 375°F
  • Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
  • Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
  • Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
  • Cool completely in pan on a rack.
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