Apricot And Cherry Crostata
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Make crust Blend flour, sugar and salt in processor
2
Add butter; cut in using on/off turns until mixture resembles coarse meal
3
Blend in water by tablespoonfuls until moist clumps form
4
Gather dough into ball; flatten into disk
5
Wrap in plastic; chill 30 minutes
6
(Can be made 1 day ahead
7
Keep chilled
8
) Roll out dough between 2 sheets of plastic to 11-inch round
9
Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom
10
Remove second sheet of plastic
11
Press dough onto bottom and up sides of pan
12
Fold excess dough in, forming double-thick sides
13
Pierce dough all over with fork
14
Freeze 20 minutes
15
Preheat oven to 375°F
16
Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes
17
Cool on rack
18
Maintain oven temperature
19
Blend flour, sugar and salt in processor
20
Add butter; cut in using on/off turns until mixture resembles coarse meal
21
Blend in water by tablespoonfuls until moist clumps form
22
Gather dough into ball; flatten into disk
23
Wrap in plastic; chill 30 minutes
24
(Can be made 1 day ahead
25
Keep chilled
26
) Roll out dough between 2 sheets of plastic to 11-inch round
27
Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom
28
Remove second sheet of plastic
29
Press dough onto bottom and up sides of pan
30
Fold excess dough in, forming double-thick sides
31
Pierce dough all over with fork
32
Freeze 20 minutes
33
Preheat oven to 375°F
34
Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes
35
Cool on rack
36
Maintain oven temperature
37
Make filling Blanch apricots in pot of boiling water 1 minute
38
Transfer to bowl of ice water to cool
39
Drain
40
Peel, halve and pit apricots
41
Cut each apricot half into 3 wedges
42
Arrange, rounded side down, in crust
43
Arrange cherries over and around apricots
44
Sprinkle sugar over
45
Bake tart until apricots are tender, about 50 minutes
46
Transfer to rack
47
Stir apricot preserves in heavy small saucepan over low heat until melted
48
Strain
49
Brush strained preserves over fruit in tart
50
Remove pan sides from tart
51
Place tart on platter
52
Serve slightly warm or at room temperature
53
(Can be made 4 hours ahead
54
Let stand at room temperature
55
) Blanch apricots in pot of boiling water 1 minute
56
Transfer to bowl of ice water to cool
57
Drain
58
Peel, halve and pit apricots
59
Cut each apricot half into 3 wedges
60
Arrange, rounded side down, in crust
61
Arrange cherries over and around apricots
62
Sprinkle sugar over
63
Bake tart until apricots are tender, about 50 minutes
64
Transfer to rack
65
Stir apricot preserves in heavy small saucepan over low heat until melted
66
Strain
67
Brush strained preserves over fruit in tart
68
Remove pan sides from tart
69
Place tart on platter
70
Serve slightly warm or at room temperature
71
(Can be made 4 hours ahead
72
Let stand at room temperature)