apricot and almond crostata
How to make apricot and almond crostata recipe
Serves 6–8
Total cooking time 30 minutes
Ingredients:
butter, for greasing
icing sugar, for dusting
250 g (8 oz) shortcrust pastry
150 g (5 oz) marzipan, sliced
8 apricots, halved and stoned
25 g (1 oz) flaked almonds
2 tablespoons milk
2 tablespoons caster sugar
Method:
Lightly grease a baking sheet. Dust a work surface with icing sugar, then roll out the pastry into a 35 cm (14 inch) round. Place on the baking sheet, arrange the marzipan slices in the middle and top with the halved apricots.
Scatter the almonds over the top, then fold the edges of the pastry up and over to form a rough border. Brush the pastry border with the milk and sprinkle with the caster sugar.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until the pastry is just cooked through. Serve with cream or custard, if liked.
For baked apricots stuffed with almonds, place 125 g (4 oz) amaretti biscuits in a food processor with 25 g (1 oz) blanched almonds, 1 egg white and 2 tablespoons sugar and pulse to form a rough paste.
Halve 9 apricots, and arrange cut sides up in a shallow ovenproof dish, then place a little of the almond mixture on top of each apricot.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until the fruit is tender and the topping is crisp. Total cooking time 20 minutes.
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