Apricot crostata

Time 1 hour
Yields Serves 8
Apricot crostata
(Los Angeles Times)

Combine the flour, sugar, lemon zest and salt in a food processor and blend.


Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water bit by bit, pulsing until moist clumps form.


Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.


Position the rack in the center of the oven and heat the oven to 400 degrees.


Roll out the dough on a large sheet of parchment paper to an 11-inch round. Transfer the dough on the parchment paper to a large, heavy baking sheet.


Combine the preserves and lemon juice, then spread over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.


Bake the crostata until the crust is golden, about 40 minutes. Put the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the crostata from the parchment. Cool to lukewarm.


Sprinkle with the almonds and dust with the powdered sugar. Transfer the crostata to a platter and serve.

Adapted from “Giada’s Family Dinners” by Giada De Laurentiis.

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