Скачать или смотреть Apricot Crostata | Joseph Erdos

The bounty of summer fruit is what makes the season so special for me. Every year around this time I take every opportunity to eat my favorite fruits in season, one of them being apricots. There's no fruit more humble than an apricot! Both sweet and tart, firm yet jammy, it's the kind of fruit that always leaves me wanting more. And this is the time when I enjoy baking with apricots. Despite the summer heat, I will break out the oven just for a pie, tart, or crostata. This tart is very popular in Italy and beautifully rustic, which makes it even more appealing, because you don't have to be precious when you're making it. What sets mine apart from the rest is that I use a layer of cantucci (or biscotti) crumbs underneath the apricots to ensure the crust doesn't get soggy. This step also adds additional texture and flavor. There's also almond flour in the dough to make the crust even more tender. Bake the crostata in a super hot oven -- maybe even use a pizza stone -- and you'll get an old-country crostata that almost feels and tastes like it was baked within an outdoor wood-burning oven among the hills of Tuscany.

#crostata #apricots #dessert

Get the recipe on my blog Gastronomer's Guide: https://www.gastronomersguide.com/202...

Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Louis Adrien, "Nice and Easy"