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Apricot and Amaretti Crostata


Apricot and Amaretti Crostata Recipe

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
Directions:
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