Apricot Crostata

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Apricot Crostata - 8/3/2000

8 apricots 2 oz. Vin Santo dessert wine
2 Tbl. granulated sugar 2 Tbl. raw sugar
4 1/4" thick pastry crust

Directions

Cut pastry crust in 6" diameter rounds. You can use your favorite crust recipe or buy a pre-made crust. Cut each apricot into 6-8 wedges. Toss with granulated sugar and Vin Santo. Fill center of each pastry round with fruit. Fold up the edges and pinch together. Flatten slightly to keep the fruit in the shell. Sprinkle top with raw sugar and refrigerate 10 minutes.

Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake 10-15 more minutes. Serve with vanilla ice cream, caramel sauce and Amaretti cookies. Serves 4.

Recipe from Holly Smith, Cafe Juanita

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