Apricot Crostata

If you are looking to use up a few late summer apricots, peaches, plums or nectarines, give this crostata a try! Fresh fruit sweetened lightly with sugar and encrusted in a flay pastry dough, it’s a wholesome dessert that screams summer.


The back story

When Rose stopped by for a quick cuppa tea one afternoon recently she brought a delicious apricot tart to share, and in the late afternoon with the sun shining through my kitchen window, it made her tart positively glow! The crostata looked so gorgeous that my daughter Rani and I just couldn’t stop taking pictures of it 😀😃.


Apricot crostata is such a beautiful dessert to photograph. That gorgeous orange and golden colored fruit is a treat for the palette and the palate.


My friend Rose the amazing baker

By now if you have been following my blog for a while you know that my friend Rose is an amazing baker and I have featured so many of her recipes right here on my blog.  Well, I can add another one of her delectable desserts to my catalog, this apricot crostata.


Served with a scoop of vanilla ice cream this is a delicious sweet and sour type of tart, and the best part of this glowing dessert is that it’s easy to make.


If you are looking to use up a few late summer apricots, peaches, plums or nectarines, give this crostata a try!


Crostata or galette, what’s the difference?

I always wondered what is the difference between a galette and a crostata? As it turns out there is no difference, both are free form type of fruit desserts that involve tossing fruit with sugar and flour and baking it in a pastry dough that is loosely folded inward.


The only difference is the origin of the names – crostata is an Italian term for a fruity rustic pastry while galette is the French name for the exact same dessert.


Call it what you will, crostata or galette, both are easy to make delicious fruit desserts that anyone can whip up!  source: myrecipes.com

Apricot Crostata
from PBS.org with a few modifications by Rose


  • 1 pie crust dough or any pastry dough– I used a frozen pastry dough but you can make one if you like. Though Rose makes her own pastry dough, when I made my galette I used a store bought frozen one.  Make sure to thaw for a few hours before using.
  • 6 apricots sliced thinly
  • 1/4 cup sugar
  • 2 tbsp all-purpose flour to add to the apricot mixture
  • 2 tbsp apricot jam
  • 1 egg for egg wash – mix 1 egg with 1 tbsp water


  • Preheat oven to 375 degrees.  On a baking sheet place the parchment paper.
  • Roll out the pastry dough into a 12 x 10 inch oval.  Transfer to the baking sheet.
  • Mix together apricot slices with sugar and flour and spread apricots in the center of the dough.  Gently fold the edges of the dough inwards to form a shallow bowl of sorts and crimp the edges of the dough.  Brush the pastry with the egg wash and sprinkle with sugar.
  • Bake for 30 -45 min until the pastry is golden brown.
  • Once out of the oven brush the apricots with apricot jam (warm the jam so its more liquidy making it easier to brush over the apricots).
  • Cool the crostatta for 30 minutes before serving.


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