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Carefree Apricot Crostata (with the flakiest & butteriest crust)

This Carefree Apricot Crostata recipe captures the fresh sweetness of summer in an ooey-gooey filling with a flaky, buttery crust.  
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course desserts, sweets
Servings 10 people/whoever wants in!

Equipment

  • 1 large mixing bowl for the dough/crust
  • 1 small mixing bowl for the apricot filling
  • 1 baking sheet to bake the crostata in
  • 1 roller to roll out the dough
  • clean flat surface for rolling (big cutting board will do too)
  • 1 paint brush to wash the egg white over the crostata

Ingredients
  

The Dough/Crust

  • 1.5 cups all-purpose flour
  • 1/2 tsp salt kosher or table, fine
  • 1/2 cup butter, unsalted quickly heat in microwave for 10 seconds to soften - quick fix bc I forget to pre-soften butter all the time
  • 1 large egg
  • 2 tbsp cold water
  • 1/2 tbsp white distilled vinegar

The Fruit Filling

  • 5-7 apricots (you only need enough for a single layer of apricot) pitted, diced, and with skins left on
  • 2 light dashes ceylon cinammon regular/cassia cinammon is fine
  • 1 tsp white granulated sugar If you like your desserts sweeter, add another tsp (for 2 tsp total)

Finishing Touch

  • 1 egg white to give the crostata a nice shine

Instructions
 

  • Pre-heat over to 375 degrees F

The Dough/Crust

  • Combine all dough/crust ingredients in a large mixing bowl.  Keep kneeding --- I just use my hands -- until smooth and ingredients are combined.  
  • Once the dough is smooth, empty it out on a clean surface (large cutting board ok) -- NOTE: sprinkle flour on the board/surface first to prevent sticking from the dough
  • Gently flatten until about 1 cm thick (NOTE: if using a roller, make sure to coat it with flour first to prevent sticking from the dough). Roll/flatten into whatever shape suits your fancy.
  • Once flattened, carefully transfer onto a lightly greased/oiled baking sheet (NOTE: I just take some cooking oil and lightly drizzle a bit over the pan and smooth over the surface with my fingers)

The Apricot Filling

  • Pit the apricots and dice, leaving the skins. Toss into a small mixing bowl, and add in the ceylon cinnamon and sugar.  Mix together.
  • Pour apricot filling into the center of the dough, leaving about 1/2 an inch of a boarder from the edges

Bringing it all together

  • Once apricots are poured in, gently crimp the edges in and upward toward the apricot filling, high enough to tuck in the apricots, and over enough to your liking (I just like enough of an edge, but you can fold over more for a double-crusting).  Make sure the apricot filling is tucked in, aka no leaks from the crevices.  
  • Wash/Brush over with egg white - over the crust and apricot filling.  This will give the crostata a nice shine as it bakes in the oven.
  • Place in the oven for about 50-55 minutes at 375 degrees F (until apricots are looking pretty gooey and crust is golden brown)
Keyword apricots, crostata, pastry, rustic, stonefruits, sweets