Crostata di Albicocche e Mandorle
Apricot and Almond Cream Tart
This crostata is an Italian classic, though it’s often mistaken for a French creation. Like so many beloved recipes, the French version was actually inspired by the Italians: Catherine de’ Medici brought a wave of Florentine chefs with her to France, forever transforming French cuisine.
True to Italian tradition, this tart comes together in a single bowl, mixed entirely by hand. A touch of leavening agent is the secret to its character, lending the dough a lightness and delicate crumb that sets it apart. The base is wonderfully versatile, ready to cradle anything from fruit to marmalade to your favorite jam, but it truly comes alive when fruit is in season, especially ripe apricots or peaches at the height of summer.
A touch of lemon zest brings a quiet brightness to the dough, balancing the richness of the almond cream beneath.
Difficulty: Medium
Prep time: 30 minutes
Cook time: 20–30 minutes
Total time: about 1 hour
Servings: 6
INGREDIENTS
For the shortcrust pastry
300 Gr. all-purpose flour
100 Gr. soft butter, cut into pieces
1 egg, plus 1 egg yolk
100 Gr. sugar
Grated zest of 1 lemon
1/4 teaspoon baking powder
A pinch of salt
For the almond cream filling
57 Gr. butter, at room temperature
57 Gr. granulated sugar
1 large egg, at room temperature
57 Gr. almond flour
1 Tablespoon all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
A pinch of salt
For the topping
6 medium apricots, halved and pitted
Preparation
The pastry:
In a medium bowl, beat the butter and sugar together with a wooden spoon until light, fluffy, and no longer grainy.
Add the egg and egg yolk, mixing until incorporated, then stir in the lemon zest.
Add the flour, baking powder, and salt, mixing until a rough dough forms.
Bring it together with your hands until smooth and pliable. Wrap and rest in the fridge for 15 minutes while you prepare the almond cream.
The almond cream:
In a small bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix well, then fold in the almond flour and all-purpose flour until smooth and soft. Stir in the almond extract, vanilla extract, and a pinch of salt.
Assembly: Preheat the oven to 170°C (340°F).
Roll out two-thirds of the pastry on a lightly floured surface, large enough to line the base and sides of a 20 cm (non-stick) tart mold.
Press it gently into place. Spoon in the almond cream, spreading it evenly across the base.
Arrange the apricot halves over the cream, cut-side down.
Roll out the remaining pastry and lay it over the top, pressing and pinching the edges to seal.
Bake for 25–30 minutes, until the crust is golden and the kitchen fills with the scent of lemon, vanilla, and almond. Let the tart cool completely before unmoulding — the patience is well rewarded.
Serve at room temperature, dusted with icing sugar if you like. It keeps beautifully for two to three days, though in my experience, it rarely lasts that long.
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