Apricot crostata

  • 500 g flour
  • 150 g Sugar
  • 250 g cold + 75 g butter
  • 2 eggs (Gr. M)
  • 850 g Apricots
  • 200 g Apricot jam
  • flour
  • 75 g Almond flakes
  • Icing sugar
  • baking paper
60 minutes
For the shortcrust pastry, knead the flour, sugar, 250 g butter in pieces and eggs first with the dough hook of the hand mixer and then briefly knead smoothly with your hands. Cover the shortcrust pastry and chill for about 30 minutes.
Wash, halve and stone the apricots. Also skin if you like. Melt 75 g butter. Stir in the jam.
Line the baking sheet (approx. 35 x 40 cm) with baking paper. Roll out the shortcrust pastry on a little flour into a rectangle (approx. 26 x 35 cm). Place the sheet of dough on the baking sheet using the rolling pin. Then shape a small edge of the dough all around with your hands.
Prick the base of the pastry several times with a fork.
Sprinkle about 2 ⁄ 3 of the almond flakes on the dough base. Spread the apricots on top and drizzle with the butter and jam mixture. Sprinkle with the remaining flaked almonds. In the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) on the second rail from the bottom for approx. 30 minutes to bake. Let cool down. Dust with powdered sugar before serving.
1 portion approx:
  • 320 kcal
  • 4 g protein
  • 17 g fat
  • 35 g carbohydrates


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