Apricot crostata recipe
Joyce Park stashed this in Food
https://www.washingtonpost.com/pb/recipes/apricot-crostata/9325/
Sunnyvale heritage orchard sells Blenheims from vintage trees for the most delicious apricot tarts. This type of crostata uses a crumbly shortbread-like dough.
Stashed in: Desserts!, Pies!, Sunnyvale, Desserts
It looks wonderful, Joyce.
The dough was TOO crumbly to make a good lattice top -- this dough is basically like a lemon shortbread cookie -- so I used a stretchier dough for the top. Also I did not find the dough to be rollable, it's way easier to just pat it into the tart tin at room temp and then chill it for a while.
So what did you do with the lemon shortbread cookie dough?
I think she's saying she patted the lemon shortbread cookie dough into the tart pan for the bottom crust, and made a different dough for the top crust.
Oh okay! It was delicious Joyce. One of my favorite things you ever made.
9:33 AM Jun 16 2016