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November 20, 2004

Apricot Crostata

Apricot Crostata

Simple Sugar Pie Crust
1 jar apricot jam

Preheat oven to 350 F / 180 C. Line a pizza pan with parchment / cookie paper to make serving and clean up much easier. Press 2/3rds of the dough onto the cookie sheet, starting in the center and working towards the edges. This dough patches together great, so don’t worry about it all being in one piece throughout the process. Create about a ½ inch rim around the edge.

In a saucepan, slowly heat the jam. When it is just melted, pour onto the crust and spread around with a spoon. (Be careful if kids are around—hot jam really burns!)

Divide the remaining dough into 8 portions. Using your fingers, work them into strips and lay them criss-cross across the jam in a lattice pattern. Bake until the crust is golden and jam starts to bubble—about 25-30 minutes.

The amaretto in the crust nicely compliments the apricot, though you can use any fruit jam your family likes. I just happen to have been blessed with kilos of apricots this year, and so am always looking for ways to use up our jam.

This recipe makes one pizza pan size crostata and one smallish (7 in diameter or so) one to give to a neighbor.

(modified from RealSimple’s “Reaspberry Crostata”, November 2004)


Posted by TulipGirl  |  10:54 AM|  TrackBack (0)  |   Words

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Come on, how could you give one away to a neighbor after all that work!

Posted by: Jane at November 20, 2004 01:33 PM


But it's easy to make a second one when you've already made the first one. . . *grin*

Posted by: TulipGirl at November 20, 2004 07:18 PM

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