Apricot Crostata with Rum and Orange Juice

Follow our step-by-step guide on how to make Apricot Crostata with Rum and Orange Juice.

1. Step 1

   In a mixing bowl, combine the sliced apricots, white sugar, and rum. Cover and refrigerate for 8 hours or overnight to allow the apricots to macerate.

2. Step 2

   Preheat your oven to 400°F (200°C). Line a baking sheet with a 12-inch square of parchment paper and lightly spray it with cooking spray.

3. Step 3

   In a food processor, combine the flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger. Pulse until the mixture resembles coarse crumbs with pea-sized lumps of butter.

4. Step 4

   In a separate bowl, whisk together the buttermilk and egg. Pour this mixture into the flour mixture and blend until a soft dough forms. If the dough is too sticky, add more flour as needed.

5. Step 5

   Shape the dough into a thick circle on the prepared baking sheet, about 12 inches in diameter.

6. Step 6

   Drain the apricots, reserving the juice in a bowl. Evenly distribute the apricots over the dough, leaving a border around the edges. Fold the edges of the dough over the fruit to create a rustic crust.

7. Step 7

   Bake in the preheated oven for about 45 minutes, or until the crostata is golden brown and the fruit is tender.

8. Step 8

   While the crostata is baking, pour the reserved apricot juice and orange juice into a saucepan. Simmer until the mixture reduces by two-thirds, creating a syrup.

9. Step 9

   Once the crostata is done, remove it from the oven and brush the syrup over the top. Allow it to cool slightly before dusting with confectioners' sugar and serving.