Apricot Crostata

 
 

Pastry & Bakery 


Capture the fresh, sweet taste of apricots with this apricot crostata for a simple, yet delicious dessert item using Itaberco’s Apricot Baking Filling made with natural flavors and colors.

Additional information

Category

Pastry & Bakery

Difficulty

Easy

Yield

One 9" Tart

Description

1Scale or Measuring Cups/Spoons
1Plastic Spatula
1Electric Stand Mixer with Paddle Attachment
1Oven
1Small Offset Spatula
1Rolling Pin
1Half Sheet Pan
19" Tart Pan
1Can Pan Spray
1Pastry Wheel/Cutter
GramsOuncesVolume
Butter, Unsalted, Softened225g9oz1 cup + 2 Tbsp
Sugar, Granulated200g7oz1 cup
Salt2g1/2 Tsp
Whole Eggs, Large100g3.5oz2
Flour, All Purpose500g1 lb, 1.75oz4 cups + 2 Tbsp
Itaberco Apricot Baking Filling (FL-510) 526g1 lb, 2.5oz2 cups

1

Mix your butter, sugar, and salt on medium speed until well creamed and fluffy.

2

Add your eggs one at a time, allowing one to combine completely before adding another. Scrape the bowl well with a plastic spatula.

3

Add in the flour and mix on low speed until just combined.

4

Divide the dough into two equal pieces and form each into a ball. Flatten each ball to about 1 inch thick, wrap well in plastic wrap and chill at least 2 hours before using.

5

On a flat floured surface, use rolling pin to roll one round of dough into a large circle, about ¼” thick. Lay Gently into sprayed tart pan and press into bottom, edges, and up sides. Trim any excess dough.

6

Place the baking filling into the tart shell and use a small offset spatula to spread evenly into the pan.

7

Roll out the second round of dough to the same thickness and use a pastry wheel to cut strips about ½” wide. Layer the strips over the filled shell in a lattice pattern or as desired.

8

Trim away excess dough, begin sure to press the lattice dough edges into the shell edges well to seal.

9

Place the finished tart in the refrigerator to chill for at least 1 hour, or until the dough is firm again. While the tart is chilling, pre-heat your oven to 325 °F.

10

Once the tart is chilled, bake the tart on a half sheet pan for about 30-45 minutes, or until crust is nicely browned and filling is bubbling.

buon appetito!