Apricot and Cherry Crostata

Apricot and Cherry Crostata: A Summertime Delight

As a busy working mom, finding time to bake can feel like a luxury, but this Apricot and Cherry Crostata is worth every minute. It’s the perfect balance of sweet and tart, with a buttery, flaky crust that's simply irresistible. I love baking this treat during summer because it takes advantage of the season's wonderful fruit, capturing the vibrant essence of the season in a single delicious bite.

The recipe is surprisingly straightforward. I often find myself intimidated by pastry, but this crust is wonderfully forgiving. It’s less about precision and more about getting that feeling of a slightly coarse texture. It’s really about enjoying the process. The aroma that fills the kitchen as the tart bakes is heavenly; a perfect blend of warm apricots and cherries. That smell alone is enough to make it a favorite recipe for me, a constant reminder that even amidst the chaos of daily life, I can find a moment of serenity and joy in baking.

This crostata is not just a dessert; it’s a versatile treat for any occasion. A beautiful centerpiece for a summer gathering, a delightful addition to a picnic, or simply a comforting indulgence on a quiet evening at home. The filling is bursting with natural sweetness from the apricots and cherries. I try to use locally sourced fruit if I can – the freshness really makes a difference. I adore the contrasting textures in this tart too – the soft, juicy fruit set against that beautiful golden brown, flaky crust. The slight tang from the apricots is perfectly balanced by the sweetness of the cherries, making each mouthful a burst of flavour.

The best part? It’s easily adaptable. Feel free to experiment with other stone fruits, like peaches or plums. It’s equally delicious served warm or at room temperature, making it perfect for impromptu gatherings or prepared-ahead moments. And don't even get me started on the whipped cream. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream elevates this already impressive dessert into an extraordinary culinary masterpiece. It’s the perfect ending to a long day.

Baking this crostata is more than just following a recipe; it's about creating a moment of mindful pleasure. It’s an escape from the daily grind, an opportunity to slow down and enjoy the simple act of creating something delicious. The rhythmic process of mixing, rolling, and baking is somehow therapeutic. And the end result? A gorgeous, flavourful tart that is guaranteed to impress everyone, even the pickiest eaters. I wouldn’t hesitate to recommend this recipe to any busy woman looking for a delicious and satisfying treat that’s easy enough for a weeknight yet impressive enough for a special occasion.

Beyond the delightful taste, this Apricot and Cherry Crostata represents more than just a dessert; it’s a symbol of creativity, a testament to the simple joys of baking and a reminder that even the most hectic schedules can accommodate moments of self-care and deliciousness. So grab your aprons, gather your ingredients, and get ready to experience the joy of creating this summery delight.

Step-by-step

• 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.
• 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.)