Welcome!! I hope you all survived this weekend’s heat wave by not leaving the house, it was the only way to survive. At my house, we spent the majority of Saturday inside, making brownies and playing Clue, which for once, didn’t end in fighting! We went mini golfing at night and were promptly attacked by bugs, but the ice cream afterwards made it all worth it. Sunday we spent the day at the beach, where the waves were very refreshing but I was pinched by not one, but TWO crabs. You can’t win them all I guess.
ANYWAY, today’s recipe is another one of those ones pulled from my childhood memory vault, one that my Grandpa used to make in the summer when we were over for dinner. Whenever we would spend time at their house, the first thing we’d peruse was my grandpa’s stack of Bon Appetit magazines, which went years and years back. Come to think of it, I’m almost sure that is what sparked my interest in food in the first place. My grandpa was and still is an amazing cook, but with time, it’s gotten harder for him to make elaborate meals. So, last weekend, after saying for years that I would dig out this Apricot Cherry Crostata recipe, I did! I finally got to present it to my grandpa for dessert, and I’ll be honest I teared up when he saw it. He has always had a huge influence on what I cook and has been one of my biggest cheerleaders since the beginning, gosh I love him.
This tart is the perfect summer dessert, its relatively quick, very easy, and it LOOKS so glamorous. Apricot Cherry Crostata, it even SOUNDS fancy. It’s best with peak-of-summer apricots and cherries, but my grandpa always made it with dried tart cherries and it was just as incredible. Nestled in a crisp, buttery crust, and topped with the shiniest apricot glaze, it looks so professional you might have to show your friends the dishes to prove you made this and didn’t buy it.
OH ALSO. Something I have to mention, I met a real hero of mine this past week. If you’ve been around Sweet D for long enough, you’ve seen that I make a lot of recipes from Erin McDowell. She’s a food blogger and writer and so so cool. Well, this past week, I got to take a cake decorating class in the city taught by, you guessed it, HER. It was everything I dreamed it would be. We decorated chocolate cakes with macarons and other treats, and she remembered me and Sweet D and I almost cried. Life made.
Before we get started, here are 5 things to be happy about today!!
ONE. A peach so juicy you have to eat it standing over the sink.
TWO. Meeting your heroes.
THREE. Baseball games in the summer.
FOUR. A weekend with no plans.
FIVE. Turning over a new leaf.
Apricot Cherry Crostata
- 1 cup all purpose flour
- 1 Tbsp white sugar
- ¼ tsp kosher salt
- ½ cup unsalted butter; chilled and cut into small pieces
- 2 Tbsp ice water
- 7 large apricots
- 1 cup dark cherries; pitted and halved
- ⅓ cup white sugar
- ½ cup apricot preserves
- Blend together the flour, sugar, and salt in a food processor until combined. Add in the butter and pulse 10-12 times, until the butter is pea-sized and evenly distributed.
- Blend in the water by the tablespoon until moist clumps form. Gather the dough into a ball and flatten to a disk. Wrap in plastic and chill for at least 30 minutes before working.
- When the dough is chilled, roll between 2 sheets of parchment paper to slightly larger than the size of your tart pan, about 11 inches. Carefully remove the top sheet of parchment and invert the dough into a 9-inch tart pan with removable bottom.
- Gently press the dough into the pan, folding the excess into the tart pan so that the sides are double thick. Pierce the dough all over with a fork and freeze for 20 minutes. At this point, preheat the oven to 375°F.
- Bake the tart shell for 25 minutes until set but still pale, and allow to cool before filling.
Filling and Assembly
- Blanch apricots in boiling water for 1 minute, then transfer to ice water. Peel, halve, and pit each apricot, then slice each half into 3 to 4 wedges.
- Arrange the apricot slices in the tart shell as desired, then top with the pitted cherries. Sprinkle the sugar evenly over the top and bake the tart until the apricots are tender, about 50 minutes.
- In a small saucepan, heat the apricot preserves until warm and pourable. Strain through a mesh sieve so that only the smooth jam is left.
- Using a pastry brush or a spoon, cover the tart with a layer of the apricot jam. Remove the tart from its pan and serve warm or room temperature, preferably with ice cream!