Apricot and Cherry Crostata
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons (about) ice water
- 7 large apricots (about 15 ounces)
- 1 cup halved pitted cherries (from about 10 ounces cherries)
- 1/3 cup sugar
- 1/2 cup apricot preserves
- 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 375F.
- 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.)
flour, sugar, salt, butter, water, cherries, sugar, apricot preserves
Taken from www.epicurious.com/recipes/food/views/apricot-and-cherry-crostata-5393 (may not work)