Meals and Courses

Apricot and Almond Crostata

cook 30 mins
Tags: Quick eats
  • butter, for greasing
  • icing sugar, for dusting
  • 250 g (8 oz) shortcrust pastry
  • 150 g (5 oz) marzipan, sliced
  • 8 apricots, halved and stoned
  • 25 g (1 oz) flaked almonds
  • 2 tablespoons milk
  • 2 tablespoons caster sugar
  • cream or custard, to serve
  • Lightly grease a baking sheet. Dust a work surface with icing sugar, then roll out the pastry into a 35 cm (14 inch) round. Place on the baking sheet, arrange the marzipan slices in the middle and top with the halved apricots.
  • Scatter the almonds over the top, then fold the edges of the pastry up and over to form a rough border. Brush the pastry border with the milk and sprinkle with the caster sugar. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until the pastry is just cooked through. Serve with cream or custard.
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