Apricot Crostata

My mom always says, it's the simple things in life. Just shortcrust pastry and juicy apricots. This fruity tarte is super easy and incredible delicious - so says my mom.

Ingredients

300g flour

150g butter

2 eggs

500g Apricots

80g + 3 tbsp. sugar

1 tsp. vanilla extract

1 egg yolk

some milk

some icing sugar for dusting

a pinch of salt

Method

Start with mixing flour with salt and 80g sugar in a bowl. Add butter in pieces, vanilla extract and eggs and work into a smooth dough. Cover and let rest in the fridge for at least 30 minutes.

Wash apricots, remove stones and cut into halves. Heat oven to 180°C. Seperate a third of the dough and set aside. Roll out remaining dough on a flour dusted surface. Transfer dough to a greased tarte tin and press down with your fingers gently. Spread the apricots on the dough and sprinkle with remaining sugar.

Roll out remaining dough on a flour dusted surface and cut into bands with a knive. Place the dough bands ontop of the apricots crosswise and press down at the edges. Beat up egg yolk and some milk and brush the crostata with egg wash. Bake in preheated oven for about 40 minutes, until golden brown. Remove from the oven and allow to cool. Dust with icing sugar before serving.