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Apricot crostata recipe

Apricot Crostata - The Washington Post

Sunnyvale heritage orchard sells Blenheims from vintage trees for the most delicious apricot tarts. This type of crostata uses a crumbly shortbread-like dough.

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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. 

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