epicurious5.0
Almond-Apricot Crostata
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
👥 12 Servings⏱️ Prep & Cook: 2h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●food processor
- ●pan
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Toast ½ cup sliced almonds in a dry small skillet over medium heat, stirring constantly, until golden and fragrant, about ⏱️ 5 minutes. Immediately transfer to a food processor and add 3 cups (375 g) all-purpose flour, 1 cup (110 g) powdered sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; process until nuts are very finely chopped, about ⏱️ 30 seconds. Add 2 large egg yolks, 1½ cups (3 sticks) chilled unsalted butter, cut into pieces, 1 Tbsp. vanilla extract, and 1 tsp. almond extract; process until a soft dough forms, about ⏱️ 30 seconds. (A piece should hold together when squeezed in your hand.)
(375 g) all-purpose flour, plus more for surface3 cups(110 g) powdered sugar, plus more for dusting1 cup. Diamond Crystal or 1¼ tsp. Morton kosher, plus more2 tsplarge egg yolks2large egg1½ cups (3 sticks) chilled unsalted butter, cut into pieces1. vanilla extract1 Tbsp. almond extract1 tsp
2
Transfer dough to a lightly floured surface, press into a cohesive mass, and divide in half. Firmly press 1 piece evenly into bottom and up sides of tart pan. Mix ¾ cup apricot jam, 2 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a small bowl. Evenly spread over bottom of dough in pan. Roll out remaining dough to about a 14"-diameter round, about ¼" thick. (It will be quite soft. You can dust generously with more flour if sticking.) Cut into 2"-thick strips. Lay half of strips lengthwise over jam mixture, spacing evenly, then arrange remaining strips crosswise across, working alternately over and under lengthwise strips to create a lattice pattern (leave barely any space between strips so top is completely covered). Using the palm of your hand, press down directly onto dough along edges of pan to trim and create a clean edge. Discard trimmed dough.
(375 g) all-purpose flour, plus more for surface3 cups(110 g) powdered sugar, plus more for dusting1 cup. finely grated lemon zest2 Tbsp. fresh lemon juice1 Tbsp
3
Lightly beat 1 large egg in a small bowl just until blended. Brush top of crust with egg, then sprinkle remaining ⅓ cup sliced almonds over in a thin layer. Place pan on a rimmed baking sheet and chill in freezer ⏱️ 30 minutes.
(375 g) all-purpose flour, plus more for surface3 cups(110 g) powdered sugar, plus more for dusting1 cuplarge egg yolks2large egg1
4
Place a rack in middle of oven; preheat to 375°. Bake tart on baking sheet, rotating front to back halfway through, until almonds and crust are deep golden brown, 45–⏱️ 55 minutes. (Make sure to bake beyond just golden brown.) Transfer crostata to a wire rack and let cool.
5
Just before serving, remove crostata from pan and transfer to a large plate or cake stand; dust with powdered sugar. Do Ahead: Crostata (without powdered sugar) can be baked 2 days ahead. Store tightly wrapped at room temperature.
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