Apricot Crostata

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 3/4 cup softened unsalted butter
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons fresh lemon zest, finely grated
• 1 cup fine-quality apricot preserves (11 oz)
• 4 teaspoons fresh lemon juice
• 1/8 teaspoon almond extract

Recipe

• 1 beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
• 2 beat in egg and vanilla.
• 3 reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
• 4 shape dough into 2 balls, 1 slightly larger than the other.
• 5 flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
• 6 stir together preserves, lemon juice, and extract in a small bowl.
• 7 roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
• 8 remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
• 9 peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
• 10 chill shell.
• 11 roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
• 12 slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
• 13 preheat oven to 375°f
• 14 spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
• 15 arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
• 16 press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
• 17 cool completely in pan on a rack.