Here we are again, with another taste tester Tuesday. Today we have a recipe sent in from Hannah Goettel and since I haven't tried it yet, I cannot guarantee how it will taste, but it sounds mighty good!
Apricot Crostata
By: Hannah Goettel
1 3/4 cups flour
2 TBSP sugar
grated zest of 1 lemon
1/4 tsp. kosher salt
1 1/4 sticks of butter (chilled and cut into 1/2 in. pieces)
3 tbsp. ice water
3/4 cup apricot jam/jelly/preserves
powdered sugar for dusting
Combine flour, sugar, lemon zest, and salt into the food processor then pulse until blended. Add the butter and pulse until the mixture resembles a course meal. Add the water bit by bit, pulsing until moist clumps form. Gather the dough into a ball;flatten it into a disk. Wrap the dough in plastic and refridgerate until firm, about 1 hour. (Do not slip this step; if not cold enough the dough will fall apart and stick to everything!)
Pre-heat the oven to 400 degrees. Roll out the dough onto a large piece of parchment paper, to an eleven inch round. Transfer the dough with the paper to a large heavy baking sheet. Spread the preserves onto the dough, leaving a 2 inch border. Fold the dough border over the filling to form an eight inch round, pleating the crust loosely and pinching any cracks in the dough.
Bake the crostata until the crust is golden, about forty minutes. Put the baking sheet onto the rack to cool for 10 minutes, then slide a metal spatula under the crust to free the crostata from the paper. Let it cool to lukewarm and sprinkle with powdered sugar and almonds (optional) then serve.
ENJOY!
*By the way, we have not actually tried this, so technically this shouldn't be under taste tester tuesdays, but oh well.*
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