Ingredients
• 200g (1⅔ cups) flour + for the pan
• 150g (¾ cup) sugar
• 60g (½ cup) ground almonds
• 1 pinch of salt
• 5ml (1 tsp) baking powder
• 100g (7 tbsp) cold butter, cubed + for the pan
• 1 large egg
• 500g apricots
• 60ml (2 tbsp) maple sugar
Method
1. Mix flour, sugar, ground almonds, salt, and baking powder in a bowl.
2. Add the cold butter in small cubes and rub between your hands until crumbly. Add the egg and quickly bring together to form a dough.
3. Chill the dough in the fridge for about 30 minutes.
4. Preheat oven to 200°C (390°F). Grease a baking sheet or one 25 cm (10 in) tart/springform pan with butter and dust with flour.
5. Roll out the chilled dough into a circle between two sheets of parchment paper, then place it on the baking sheet.
6. Halve the apricots, remove the pits, and cut the halves into thirds. Sprinkle the maple sugar and spread over the dough.
7. Bake in the lower half of the oven for about 35-40 minutes.
8. Remove from the oven and let cool slightly. Loosen the dough from the sides of the pan and remove the sides. Loosen the crostata from the baking sheet with a knife, then let cool completely.
9. Serve with mint, whipped cream, or mascarpone.