Apricot and Amaretti Crostata

Name: Apricot and Amaretti Crostata
Yield: 8 Servings
Ingredients: 2 cups all purpose flour; 2 tablespoons sugar; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 4 tablespoons (or more) ice water; 1 1/2 to 1 3/4 pounds large slightly underripe apricots (8 to 9), halved, pitted, each half cut into 3 wedges; 2 tablespoons golden brown sugar; 1 tablespoon melted butter; 6 teaspoons honey, divided, plus additional for brushing; 1/4 teaspoon ground cinnamon; 1 cup coarsely crushed amaretti cookies (Italian macaroons)*; 1 large egg, beaten to blend (for glaze); 1 cup chilled heavy whipping cream

Photographer Richard Foulser

May 5, 2009

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Recipe notes