Apricot and Amaretti Crostata by @cakeofgina_

1h13

8 servings

🌾

500 g

Flour 00

🍬

200 g

Icing sugar

🫗

150 ml

Seed oil

🥚

36 g

Egg yolks

🥚

100 g

Eggs

🫙

2 g

Baking powder

🍋

6 g

Lemon zest

🧂

1 g

Salt

🍓

300 g

Apricot jam

🍪

100 g

Amaretti biscuits

🍑

Apricots

  1. Whisk
    • egg
    • egg yolk
    • icing sugar

    Whisk the 2 eggs, 2 egg yolks, and 200 g icing sugar in a mixing bowl until combined.

  2. Pour
    • seed oil

    Pour in 150 ml seed oil and mix until the mixture is smooth.

  3. Add
    • all-purpose flour
    • salt
    • Lemon zest

    Add 500 g all-purpose flour, 2 g baking powder, 1 g salt, and the lemon zest to the bowl.

  4. Mix

    Mix with a fork until a rough dough forms, then transfer it to the work surface.

  5. Knead

    Knead the dough briefly until cohesive, then wrap it in parchment paper.

  6. Chill

    Chill the dough in the refrigerator for 30 min.

  7. Roll

    Roll the chilled dough between parchment sheets into a base and a top layer sized for the tart pan.

  8. Chill

    Chill the rolled dough sheets in the refrigerator for 20 min.

  9. Line

    Line the 9-inch tart pan with the dough base, pressing it into the bottom and sides.

  10. Spread
    • apricot jam

    Spread 300 g apricot jam evenly over the pastry base.

  11. Crumble
    • amaretti cookies
    • fresh apricot
    • Apricot jam

    Crumble 100 g amaretti cookies over the jam, then arrange the halved apricots on top.

  12. Layer
    • Apricots

    Cover the filling with the top pastry layer and press it gently against the apricots.

  13. Pierce

    Pierce two small holes in the pastry surface with a toothpick.

  14. Bake

    Bake at 170°C / 340°F for 40 to 45 min until the crust is golden.

  15. Cool

    Cool the crostata in the pan before slicing and serving.

Apricot and Amaretti Crostata by @cakeofgina_

1h13

8 servings

🌾

500 g

Flour 00

🍬

200 g

Icing sugar

🫗

150 ml

Seed oil

🥚

36 g

Egg yolks

🥚

100 g

Eggs

🫙

2 g

Baking powder

🍋

6 g

Lemon zest

🧂

1 g

Salt

🍓

300 g

Apricot jam

🍪

100 g

Amaretti biscuits

🍑

Apricots

Preparation Steps

  1. Step 1/15

    Whisk the 2 eggs, 2 egg yolks, and 200 g icing sugar in a mixing bowl until combined.

    🥚egg
    🥚egg yolk
    🍬icing sugar
    🥣mixing bowl
    🍴fork

  2. Step 2/15

    Pour in 150 ml seed oil and mix until the mixture is smooth.

    🫗seed oil
    🥣mixing bowl
    🍴fork

  3. Step 3/15

    Add 500 g all-purpose flour, 2 g baking powder, 1 g salt, and the lemon zest to the bowl.

    🌾all-purpose flour
    🫙baking powder
    🧂salt
    🍋lemon zest
    🥣mixing bowl
    🍴fork

  4. Step 4/15

    Mix with a fork until a rough dough forms, then transfer it to the work surface.

    🍴fork
    work surface

  5. Step 5/15

    Knead the dough briefly until cohesive, then wrap it in parchment paper.

    work surface
    📜parchment paper

  6. Step 6/15

    Chill the dough in the refrigerator for 30 min.

  7. Step 7/15

    Roll the chilled dough between parchment sheets into a base and a top layer sized for the tart pan.

    🥖rolling pin
    📜parchment paper
    🍰9-inch tart pan

  8. Step 8/15

    Chill the rolled dough sheets in the refrigerator for 20 min.

    📜parchment paper

  9. Step 9/15

    Line the 9-inch tart pan with the dough base, pressing it into the bottom and sides.

    🍰9-inch tart pan
    📜parchment paper

  10. Step 10/15

    Spread 300 g apricot jam evenly over the pastry base.

    🍓apricot jam
    🍰9-inch tart pan
    🍴fork

  11. Step 11/15

    Crumble 100 g amaretti cookies over the jam, then arrange the halved apricots on top.

    🍪amaretti cookies
    🍑fresh apricot
    🍰9-inch tart pan
    🔪knife

  12. Step 12/15

    Cover the filling with the top pastry layer and press it gently against the apricots.

    🍰9-inch tart pan
    📜parchment paper

  13. Step 13/15

    Pierce two small holes in the pastry surface with a toothpick.

    ✨toothpick
    🍰9-inch tart pan

  14. Step 14/15

    Bake at 170°C / 340°F for 40 to 45 min until the crust is golden.

    🍰9-inch tart pan

  15. Step 15/15

    Cool the crostata in the pan before slicing and serving.

    🍰9-inch tart pan
    🔪knife

Composition

Ingredients

Types

Oils, Eggs, Leavening agents, Fruits, Seasonings, Fruit preserves

Ingredients

Flour 00, Icing sugar, Seed oil, Egg yolks, Eggs, Baking powder, Lemon zest, Salt, Apricot jam, Amaretti biscuits, Apricots

Notes

Egg yolks (medium), Eggs (medium), Baking powder (for sweets, use a heaped teaspoon instead of half for a softer pastry), Lemon zest (a lot, no amount given), Apricot jam (to taste, for the filling), Amaretti biscuits (to taste, crumbled, for the filling), Apricots (to taste, halved, for the filling)

Allergens

eggs

Dietetics

Dietary regimen

Vegetarian, Dairy-free

Calories

495 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 72g, Fat: 20g, Fiber: 3g, Sugars: 36g, Sodium: 90mg

Nutritional Information

Minerals

Potassium: 260mg, Iron: 2.2mg, Calcium: 45mg

Vitamins

Vitamin A: 95µg, Vitamin C: 5mg, Folate: 55µg

Preparation

Time Information

Preparation

30 minutes

Cooking

43 minutes

Overall

1 hour 13 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, fork, rolling pin, work surface, 9-inch tart pan, parchment paper, toothpick, knife

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Afternoon tea, Summer, Dessert

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crumbly, Jammy, Tender

Flavors

Sweet, Fruity, Citrusy, Almond, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place), fridge : 4 days (Store in an airtight container,Bring to room temperature before serving if desired), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the refrigerator)