Rustic Apricot Crostata
|Blanched almonds||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Softened butter||1 Cup (16 tbs)|
|Egg yolk||1 Large|
|Vanilla extract||2 Teaspoon|
|Apricot preserves||8 Ounce (1 Jar)|
In food processor with knife blade attached, or in blender at high speed, blend toasted almonds with cornstarch until finely ground.
In medium bowl, combine nut mixture, flour, and salt.
In large bowl, with mixer at high speed, beat butter and 1/2 cup sugar until creamy.
Add whole egg and vanilla; beat until almost combined (mixture will look curdled).
With spoon, stir in flour mixture until dough begins to form.
With hands, press dough together.
Divide dough into 2 pieces, 1 slightly larger than the other.
Shape each piece into a disk and wrap each with plastic wrap; refrigerate 1 1/2 to 2 hours, until dough is firm enough to roll.
Preheat oven to 375°F.
Remove both pieces of dough from refrigerator.
On lightly floured surface, roll larger piece of dough into an 11 inch round.
Press dough into 11 inch tart pan with removable bottom.
On lightly floured waxed paper, roll remaining piece of dough into 12 inch round.
With pastry wheel or knife, cut dough into twelve 1 inch wide strips.
Refrigerate 15 minutes.
Spread apricot preserves over dough in tart pan to 1/2 inch from edge.
Place 5 strips, 1 inch apart, across tart, trimming ends even with side of tart pan.
Repeat with 5 more strips placed diagonally across first ones, trimming ends, to make a diamond lattice pattern.
With hands, roll trimmings and remaining strips of dough into about 1/4 inch thick ropes.
Press ropes around edge of tart to create a finished edge. (If rope pieces break, just press pieces together.)
In cup, beat egg yolk with 1 tablespoon water.
Brush egg yolk mixture over lattice and edge of tart; sprinkle with remaining 2 teaspoons sugar.
Bake tart 40 to 45 minutes, until crust is deep golden.
If crust puffs up during baking (check occasionally during first 30 minutes of baking), stick tip of knife into tart to let air escape.
Transfer tart to wire rack to cool completely.