There’s no summer fruit more humble than the apricot! Both sweet and tart, firm yet jammy, it’s the kind of fruit that always leaves me wanting more. Despite the summer heat, I will break out the oven to bake a pie, tart, or crostata. This crostata, a rustic Italian tart, is easy because you don’t have to be precious when you’re making it. To ensure the crust doesn’t get soggy, I use a layer of biscotti crumbs underneath the apricots. There’s also almond flour in the dough to make the crust even more tender. Bake the crostata in a super hot oven — even use a pizza stone — and you’ll achieve an old-country crostata that tastes like it was baked in an outdoor wood-burning oven among the Tuscan hills.
Get the recipe on my blog Gastronomer’s Guide: https://www.gastronomersguide.com/2023/08/apricot-crostata.html
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Louis Adrien, “Nice and Easy”