Why, why, oh why have I waited so long to make this?
First, basically, I gotta tell you, this is so unbelievably easy to make which is just like totally unbelievable. Like. Totally.
Second, I love it! It’s like you basically make a dough, and like, em, smear jam on it, and sprinkle almonds which have totally been neglected, you know, ‘cause it’s the pecans and walnuts that get all the attention, nut-wise, but almonds are seriously so much more delicious, like totally.
And, thirdly, it’s like so awesome. It taste so good. Seriously. You must make it.
OK, ‘nough with this foolishness.
I’m so ecstatic about this apricot jam crostata that I’m pretty much speechless. It makes my head spin that I start to talk funny. I cannot get over how I have dismissed jam crostatas with a waive of my hand like you shoo a meaningless fly away from your face.
It’s so embarrassing.
I have made Crostata with Summer Fruit before but one with jam? No. It seemed too simple and stupid for some unknown to me reason.
I couldn’t believe that such simplicity could be so heavenly.
Shame on me.
Just, here, look at this,
And here it is glowing in the sunset,
Oh, it got a little imperfection there where jam is oozing out, oh no…
and here it is sprinkled with powdered sugar
here it is wearing blue
Do you prefer it in dark brown?
And, I’m sorry, but I’ve gotta do this to you to; poke you in the eye
Ok, one more. Last one,
Oh so good.
And I loved it with a bit of whipped cream. Dress it up a little. Make it a little fancier, you know.
Whipped cream makes me ecstatic too.
But my family can be indifferent when it comes to whipped cream that it makes me wonder sometimes, “Am I really related to these people? Who are they? Am I in the right house?”
I love homemade whipped cream. But I know some people are scared to give it a try. (Listen, worst case scenario, you’ll end up with homemade butter. It ain’t so bad either, is it?!)
All you have to do is whisk 1 cup of heavy cream with a tablespoon of sugar and if you’re not sure it’s stiff enough, there’s a special modern technology called finger licking you can apply to test its doneness,
and if you’re not sure, whisk it a bit more and test again using your special fingerly device,
Look at this cloud of cream. It does add an extra luxuriousness to the crostata, no?!
Apricot jam crostata
Adapted from “Giada’s Family Dinners” by Giada De Laurentiis
Makes 8 servings
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 lemon, zested + 1 tablespoon lemon juice
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into half-inch pieces
3 tablespoons ice water
about 3/4 cup apricot jam
a handful of toasted slivered/sliced almonds (toast in 350 F oven)
Powdered sugar for dusting
Whipped cream for serving, optional (It actually should be mandatory. Everything is better with a lil’ pillow of cream)
Combine the flour, sugar, lemon zest and salt in a food processor and pulse to blend.
Add the butter and pulse until the mixture has coarse crumbs. Add the lemon juice and ice water, pulsing until a ball starts to form.
Gather the dough into a ball and flatten it into a disk. Wrap in plastic and refrigerate for 40-60 minutes.
Preheat the oven to 400 degrees.
Roll out the dough on a lightly floured surface to make an 11-inch round. Roll it around the rolling pin and transfer to a baking sheet lined with parchment paper.
Mix the jam to loosen it and make it more spreadable (thin it with water or more lemon juice if needed), and spread over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and sealing any cracks in the dough.
Bake the crostata until the crust is golden, about 40 minutes (Mine was ready after 30 minutes so watch yours). Let cool for 10 minutes, then carefully slide it onto a serving platter.
Sprinkle with almonds and powdered sugar.
Here’s the last piece. I saved it for you,
Well, actually, no, I didn’t.
It’s mine. All mine.
Like. Totally. Not sharing.