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Apricot Crostata
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Chef Eddy Recipe
Apricot Crostata
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Looking for a fresh and delicious dessert with a low sugar content?  This rustic Apricot Crostata fits the bill. Perfect to serve at a picnic and equally wonderful for the finale of a great dinner. 

Prep time
Bake/Cook time
0:35 to 0:45
Plan for

Refrigerate for 30 minutes

1 9-inch crostata
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Apricot Crostata
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:35 to 0:45
Plan For

Refrigerate for 30 minutes

Yield :
1 9-inch crostata


  • 1 1/2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, very cold
  • 4 tablespoon, ice cold water
  • 1/2 cup almond flour (or 1/3 cup Panko or 1 slice stale white bread)
  • 7-8 large apricots or plums


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F.
  2. Place flour and salt in a bowl large enough to hold all ingredients. On the large holes of a box grater, grate butter directly into flour. Toss butter stick frequently into flour to make the process easier. Pour in water and press ingredients into dough. Do not overmix, it is desirable to have visible pieces of butter to ensure flakiness in baked dough.
  3. Roll dough on a lightly floured sheet of parchment paper into a 10-11 inch diameter round about 1/4-inch thick. Transfer dough along with parchment onto a cookie sheet. Place in refrigerator for at least 30 minutes or freezer for 20 minutes
  4. Cut apricots in half and remove pit. Cut each half in about 4 equal slices.
  5. Remove dough from refrigerator and sprinkle almond flour onto rolled dough keeping a generous 2-inch band along the edge. (NOTE: Instead of almond flour you can use Panko or toast a slice of bread and crumble very fine.)
  6. Arrange apricots onto almond flour still keeping 2 inch band free along the edge. Fold dough onto apricots creating a slightly overlapping folds pattern.
  7. Whisk eggs briskly and add sugar and melted butter. Whisk until very well combined and add vanilla. Using a spoon drizzle onto apricots.
  8. Place into oven and bake until dough is golden brown, about 35-45 minutes. Do not worry as it is normal for the tips of apricots to have a slight burned appearance.
  9. Remove from oven and sprinkle with powdered sugar, if desired.


This dough can be made a day ahead and kept in refrigerator. 

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