Snacks
Apricot and Chocolate Crostata
Preparation
20 min
Cooking time
25 min
Portions
6
Plan for an additional 30 minutes of resting time for the dough.
Ingredients
Preparation
- In a medium-sized bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer or a separate large bowl with a hand mixer, cream the softened butter and sugar until light and fluffy, about 5 minutes.
- In a separate small bowl, beat the eggs and the amaretto.
- Gradually add the egg mixture to the creamed butter and sugar, mixing until well combined. Then slowly incorporate the dry ingredients, mixing just until the dough comes together.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the oven to 350 °F. Butter and flour a springform or tart pan to prevent sticking.
- Roll out about ⅔ of the chilled dough and press it to the bottom and up the sides of the prepared pan.
- Spread an even layer of hazelnut cacao spread over the base. Then carefully dollop and spread the apricot jam on top.
- Roll out the remaining dough and cut into strips to create a lattice pattern, or crumble pieces of dough over the top for a more rustic look.
- Bake for 20 to 25 minutes, or until the crust is golden and the filling is bubbly. (Keep an eye on it after 20 minutes, especially if your oven runs hot.)
- Let the crostata cool for 30 minutes in the pan before slicing. Serve warm or at room temperature. Buon appetito!
