Apricot Crostata with Almonds
I love before-and-after shots, so it’s very tempting just to leave these photos as the entire blog post without any explanation at all. The top one is the Apricot Crostata I made last night. Mind you, it was 80 or so degrees outside with about a gazillion percent humidity. I’m not sure what I was thinking in trying to bake in that weather, except that I’d picked up a dozen gorgeous, ripe apricots at the Greenmarket on Saturday, and they were starting to get to that stage where they would go from perfect-to-eat to starting-to-rot.
The bottom photo shows what happens when you take said crostata to work and let a team of hungry bankers have at it for a day. I watched one person on my team discreetly sneak some small bits of it each time she walked by the credenza where I’d stationed my culinary creation. Other folks did the usual and just hacked off a chunk of it to enjoy while sitting at their desks working on spreadsheets.
Having never made this recipe before, I was a little bit skeptical that some of the extra steps were worth it. I have another version of the same dessert that I’ve made for years and absolutely swear by, but, lately, it had been letting me down a bit. When I finally spotted the apricots at the market last Saturday, I debated for about a second as to whether I would make my usual tart with an almond-honey filling from Patricia Wells or venture into uncharted waters.
It was the apricots that made me take the plunge. I’d been treated to an early sample the week prior by the fruit vendor, so I just knew that their sweet perfume deserved to be maximized to its fullest. I pulled out a recipe from The Washington Post Food Section from a couple of years ago: Apricot Crostata. I’d been a bit hesitant about the fact that you actually have to cook the apricots and basically make a quick jam from them. I’ve never made jam. It’s one of those things I think about, but then you have to fuss with sterilizing bottles and thermometers and stuff.
This, however, was just about as easy as it would have been to open up a jar of someone else’s jam and pour it into the crust. It took about 15 minutes and the only real extra effort was in having to pit and chop the apricots, which can be done while the pastry base is sitting in the fridge. There was the added satisfaction of the bragging rights I got because I could truly say that I made the entire thing from scratch. To my mouth, that made it taste all the better.