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


Pastry & Bakery




One 9" Tart


1Scale or Measuring Cups/Spoons
1Plastic Spatula
1Electric Stand Mixer with Paddle Attachment
1Small Offset Spatula
1Rolling Pin
1Half Sheet Pan
19" Tart Pan
1Can Pan Spray
1Pastry Wheel/Cutter
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


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


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


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


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.


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.


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


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.


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


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.


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!