Apple Apricot Crostata

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Apple Apricot Crostata 61 .jpg

My son, David, and I love to make this dessert together in the fall. Sometimes we substitute firm, tiny Italian plums for the apples.                   

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • ½ cup sugar
  • 1 cup (2 sticks) coconut oil, unsalted butter, or pareve margarine
  • 2 large egg yolks
  • 1 ½ cups unbleached all-purpose flour
  • ½ teaspoon ground ginger
  • Pinch of salt
  • 3 Granny Smith or other good cooking apples (about 1 ½ pounds)
  • ½ cup apricot preserves

Preparation

1. Grease a 10-inch fluted tart pan with a removable bottom.

2. Put the sugar, coconut oil, butter or margarine, egg yolks, flour, ground ginger, and salt in a large bowl and rub everything together with your fingers or combine the ingredients in a food processor fitted with a steel blade, and process in quick pulses until the dough forms a ball. Either way, do not overwork the dough.

3. Flouring your hands, shape the ball of dough into a round, and pat into the tart pan. Working with your fingers and a cake knife or wide spatula, spread the dough evenly around the pan and up the sides.

4. The dough should be about ½-inch thick, up the sides and spread evenly across the bottom of the pan, then trim and flatten the edges with a knife. Refrigerate, covered, until ready to use.

5. Peel, core, and slice the apples into crescents about ¼- to ⅛-inch thick. You should have about 24 pieces. Heat the apricot preserves in a saucepan over low heat until it has liquefied. Set aside to cool slightly.

6. Preheat the oven to 425°F and remove the crust from the refrigerator. Starting on the outside and working toward the center, lay the apple slices in an overlapping, concentric circle. Using a pastry brush, paint the apples and the visible crust with the apricot glaze.

7. Place the tart pan on a cookie sheet and bake in the middle of the oven for 15 minutes. Reduce the heat to 350°F and continue cooking until the crust is deep golden brown, about 45 minutes.

8. Bring to room temperature, unmold, and put on a platter or serving dish.