An Italian crostata is one of the simplest and most tasty sweet treats you can make. It can be enjoyed in the morning for breakfast, a snack in the afternoon, or for dessert after a meal. It is beautiful and dainty and looks lovely next to a cup of tea or coffee! This recipe is also very easy to make and much less intimidating than baking a pie. Give it a try next time you’re in the mood for something sweet and delicious!

This crust isn’t a traditional Pasta Frolla that is normally used for a crostata but it is the best gluten free crust I have ever had! It is also amazing using regular flour too. This crust recipe has been adapted slightly from the original recipe on Fromscratchfast.com.

This recipe is for an 11 inch crostata. If you halve the crust recipe it is just enough to do a 9 inch crostata. An 8oz jar of preserves would be enough to fill a 9 inch. For a larger crostata, a 12oz jar is better!

APRICOT CROSTATA - CROSTATA ALLA MARMELlaTA

THE RECIPE -

2 1/2 cups (11.5oz/326g), plus extra for working and rolling, Gluten free flour - I used Bob’s Red Mill 1 to 1 GF flour. For all purpose flour - 2 1/2 cups (11.25oz/319g)
1/2 teaspoon salt
1 tablespoon sugar
2 sticks (8 ounces) unsalted butter cut into 1/2 inch cubes
1 teaspoon apple cider vinegar
Zest of 1/2 a lemon
1/3 - 1/2 cup cold water
1 jar of Apricot preserves
11 inch tart pan
Powdered sugar for garnish - if desired

THE INSTRUCTIONS -

Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine.
Sprinkle the cold butter over the flour mix in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter. Pulse in the apple cider vinegar.
With the food processor on, drizzle in cold water through the tube and lemon zest. Stop the machine once the mixture starts to come together and looks a bit flaky. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water (I use the whole 1/2 cup when I weigh the flour), you’re looking for a flaky broken up dough, not a cohesive ball. Don’t over do it :)
Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into two equal parts and form each into a disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days*
Using one of the disks, roll it out on a floured work surface. If the dough immediately starts to crack once you start rolling, it’s too cold—give it a few more minutes to warm up. If the edges crack as you roll, simply press them back together to create the rounded shape or patch as needed. Sprinkle the top of the rolled dough lightly with flour and then gingerly roll around the rolling pin. Make sure your tart pan is close by. Unroll the dough over the tart pan and press into place. Remove any excess dough hanging over the edges.

6. Fill the tart shell with the apricot jam and spread out evenly.

7. Roll out the other disk of dough on the floured work surface and cut into strips. Place the strips in a lattice pattern over the filling and press to secure along the edge.

8. Bake at 375 degrees for 35 to 40 min or until the crust is golden.

Tips:

Do Ahead - The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.
If the dough is being too difficult to roll out, you can do your best and then simply press it into the tart pan with your fingers.
If the dough has been in the fridge for several hours, let it sit at room temperature until slightly softened, about 10-20 minutes.