Apricot and Cherry Crostata

Apricot and Cherry Crostata


For the Crust:

1 cup all purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

2 tablespoons (about) ice water

For the Filling:

7 large apricots (about 15 ounces)

1 cup halved pitted cherries (from about 10 ounces cherries)

1/3 cup sugar

1/2 cup apricot preserves


Prepare the Crust:

Blend flour, sugar and salt in processor.

Add butter; cut in using on/off turns until mixture resembles coarse meal.

Blend in water by tablespoonfuls until moist clumps form.

Gather dough into ball; flatten into disk.

Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)

Roll out dough between 2 sheets of plastic to 11-inch round.

Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom.

Remove second sheet of plastic.

Press dough onto bottom and up sides of pan.

Fold excess dough in, forming double-thick sides.

Pierce dough all over with fork.

Freeze 20 minutes.

Preheat oven to 375° F.

Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes.

Cool on rack. Maintain oven temperature.

Prepare the Filling:

Blanch apricots in pot of boiling water 1 minute.

Transfer to bowl of ice water to cool.

Drain. Peel, halve and pit apricots.

Cut each apricot half into 3 wedges.

Arrange, rounded side down, in crust.

Arrange cherries over and around apricots.

Sprinkle sugar over.

Bake tart until apricots are tender, about 50 minutes.

Transfer to rack.

Stir apricot preserves in heavy small saucepan over low heat until melted.

Strain. Brush strained preserves over fruit in tart.

Remove pan sides from tart.

Place tart on platter.

Serve slightly warm or at room temperature. (Can be made 4 hours ahead. Let stand at room temperature.) Serves 6.

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