Apricot Crostata: The perfect treat for Team Italy Dugout Espresso

Have you been follwing The World Baseball Classic? Team Italy is having way too much fun which includes a homerun celebration in the dugout with the player downing a shot of espresso after hitting a homerun. Even if you’re not a baseball fan, I kmow you’re going to love this crostata.

It uses a new pasta frolla recipe that I created specially for cookies with a bit of a crispy texture. BUt it is great for a crostata. The crispy texture is a great contrast to the preserves.

It’s really easy to put together in a food processor, but you can also maki it by hand.

Click here for the directions for making it by hand:

Apricot Crostata – New Pasta Frolla Recipe

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Equipment

• 1 9" Tart pan with a removable bottom.

Ingredients

  

• 250 grams of All-Purpose Flour
• 75 grams of Powdered Sugar
• ¾ Teaspoon of Baking Powder
• ¼ Teaspoon of Kosher Salt
• 125 grams of Cold Unsalted Butter
• 1 Whole Large Egg
• 1 Egg Yolk
• ½ Teaspoon Vanilla Extract or Vanilla Bean Paste
• 12 Ounces of Apricot Preserves or your favorite flavor

Instructions

 

• Place the flour, powdered sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
• Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
• In a small separate bowl, whisk together the whole egg, egg yolk and vanilla. Add the mixture to the food processor and pulse until the dough just begins to come together.
• Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
• Divide the dough into 2 piieces. One should be a bout 2/3 of the total dough and the other 1/3. Shape the larger piece into a circle and the smaller one into a rectangle. Wrap both in plastic and refrigerate for at least 2 hours.
• Preheat your oven to 350℉
• Take the larger circular piece of dough and, on a lightly floured surface, roll the dough into a circle about ⅛" thick. It should be approximately 12" in diameter.
• Take the dough and line the 9" tart pan. Remove any excess dough from the edges.
• Spread the apricot preserves in an even layer.
• Take the remaining piece of dough and the scraps left from the bottom cust and roll it into a rectange about 10" x 8", ⅛" thick.
• Cut 10 strips ¾" wide by 10" long.
• Place 5 strips over the jam spaced evenly apart.  The strips should hang over the edge of the pan.  Turn the pan 45° and place 5 more strips across the existing 5 creating a lattice pattern. Remove the excess dough from around the edges.
  
• Optional: Go around the edge and press down the dough about ¼". So that the crust is even with the depth of the preserves.
  
• Bake for 30-35 minutes, until golden brown.
• Allow to cool completely then remove from the tart pan.