Crostata Frangipane agli Amaretti e Albicocche (Italian Amaretti and Apricot Frangipane Tart)

Italian Amaretti and Apricot Frangipane Tart

Reading Time: Approximately 8–10 minutes

Servings: 8–10

Prep Time: 45 minutes

Chilling Time: 1 hour 20 minutes

Cook Time: 45–50 minutes

Total Time: Approximately 3 hours, including cooling

Story of the Dish

The Italian crostata is one of the foundations of traditional home and pastry-shop baking. At its simplest, it combines pasta frolla, Italy’s classic sweet shortcrust pastry, with preserves or fruit. From that basic structure comes an enormous family of regional and modern interpretations.

This version brings together three ingredients that have a particularly natural relationship: almonds, amaretti, and apricots.

Amaretti have a long association with northern Italian confectionery, particularly in Lombardy and Piedmont, although different versions are now found throughout Italy. Their characteristic bittersweet almond aroma makes them much more than an ordinary cookie. Crushed into a filling, they provide flavor, sweetness, and texture simultaneously.

Frangipane, meanwhile, belongs to the broader European pastry tradition. In contemporary Italian pastry it is commonly understood as a rich almond-based cream made with butter, sugar, eggs, and ground almonds.

Here, the traditional almond filling is modified with finely crushed amaretti. This reinforces the almond character while introducing the slightly toasted, bittersweet flavor of the cookies.

Apricot is the counterpoint.

Without acidity, a combination of pastry, butter, almonds, sugar, and amaretti could easily become excessively rich. Fresh apricots and a thin layer of apricot preserves bring brightness and enough acidity to keep the tart balanced.

The finished crostata should have four clearly identifiable textures: crisp pasta frolla, concentrated apricot preserves, moist amaretti frangipane, and tender roasted apricots.

Ingredients

For the Pasta Frolla

1 ¾ cups all-purpose flour

½ cup granulated sugar

½ cup plus 2 tablespoons cold unsalted butter, cut into small cubes

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

Finely grated zest of ½ lemon

¼ teaspoon fine sea salt

For the Amaretti Frangipane

1 cup finely ground almond flour

¾ cup finely crushed crisp amaretti cookies

½ cup unsalted butter, softened

½ cup granulated sugar

2 large eggs, room temperature

1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract

1 tablespoon Amaretto liqueur, optional

Pinch of fine sea salt

For the Apricot Layer

½ cup high-quality apricot preserves

5–6 fresh apricots, ripe but still firm

1 tablespoon granulated sugar

For Finishing

4 crisp amaretti cookies

2 tablespoons sliced almonds

2 tablespoons apricot preserves

1 teaspoon water

Powdered sugar, as needed

Preparation

1. Prepare the Pasta Frolla

Combine the flour, sugar, and salt in a large bowl.

Add the cold butter.

Using your fingertips, work the butter quickly into the flour until the mixture resembles coarse crumbs with a few small pieces of butter still visible.

Add the egg, egg yolk, vanilla, and lemon zest.

Bring the dough together gently.

Do not knead it as though you were making bread. Pasta frolla benefits from minimal gluten development. Excessive handling produces a tough crust and reduces the delicate, crumbly texture we want.

As soon as the dough holds together, shape it into a flat disk.

Wrap and refrigerate for at least 1 hour.

This resting period allows the butter to become firm again while giving the flour time to hydrate evenly.

2. Roll the Pastry

Lightly flour the work surface.

Roll the chilled dough into a circle approximately ⅛ inch thick and slightly larger than a 9-inch tart pan with a removable bottom.

Transfer the dough carefully into the pan.

Allow it to fall naturally into the corners rather than stretching it.

Press gently against the sides and base.

Trim away the excess pastry.

Pierce the bottom lightly with a fork without creating excessively large holes.

Refrigerate the lined tart shell for another 20 minutes.

This second chilling significantly reduces shrinkage during baking.

3. Blind Bake the Tart Shell

Preheat the oven to 350°F.

Line the chilled pastry with parchment paper and fill it with pie weights or dried beans.

Bake for approximately 12 minutes.

Remove the weights and parchment.

Return the shell to the oven for another 5–6 minutes.

At this stage, the pastry should be dry to the touch and only lightly golden.

Do not fully brown it because it will bake again with the frangipane.

Allow the shell to cool while preparing the filling.

4. Prepare the Amaretti

Crush the amaretti finely but avoid reducing every cookie to an extremely fine powder.

A small amount of texture is desirable.

Measure the required amount after crushing.

The amaretti contribute both sugar and almond flavor, which is why the frangipane in this recipe does not need excessive additional sugar.

5. Prepare the Frangipane

Place the softened butter and sugar in a mixing bowl.

Beat until creamy and slightly aerated.

Add the eggs one at a time, mixing after each addition.

The mixture may initially appear slightly separated. This is normal.

Add the almond flour, crushed amaretti, all-purpose flour, vanilla, Amaretto if using, and salt.

Mix only until homogeneous.

The finished frangipane should be soft and spreadable but should not run like custard.

6. Prepare the Apricots

Wash and dry the apricots.

Cut them in half and remove the pits.

Cut each half into clean wedges of approximately equal thickness.

Choose apricots that are aromatic and ripe but still structurally firm.

Very soft fruit releases excessive moisture during baking and can make the center of the tart wet.

Taste the fruit before using it.

If the apricots are naturally very sweet, the additional tablespoon of sugar can be reduced or omitted.

7. Build the Apricot Layer

Spread approximately ½ cup of apricot preserves in a very thin, even layer over the bottom of the partially baked pastry shell.

Do not treat the preserves as the principal filling.

Their job is to provide concentrated fruit flavor and a subtle acidic barrier between the pastry and frangipane.

An excessively thick layer will make the tart too sweet and can cause the frangipane to slide when sliced.

8. Add the Amaretti Frangipane

Spoon the frangipane over the apricot preserves.

Using a small offset spatula, spread it carefully toward the edges.

Keep the surface level.

Do not fill the pastry completely to the rim because frangipane expands during baking.

The filling should remain below the upper edge of the tart shell.

9. Arrange the Fresh Apricots

Arrange the apricot wedges over the frangipane in a controlled circular pattern.

Begin around the outside and work toward the center.

Press each piece only slightly into the filling.

Do not bury the fruit.

During baking, the frangipane will rise naturally around the apricots and hold them in position.

Sprinkle the fruit very lightly with granulated sugar.

Add the sliced almonds and a restrained amount of roughly crushed amaretti.

10. Bake the Crostata

Bake at 350°F for approximately 30–35 minutes.

Look for visual signs rather than relying exclusively on the clock.

The frangipane should be golden and gently risen.

The apricots should look roasted and glossy but still retain their shape.

The center should be set when the pan is moved gently.

If the pastry edge begins browning too quickly, protect it loosely with aluminum foil.

Avoid overbaking.

Frangipane continues to firm as it cools, and excessive baking produces a dry almond filling instead of the moist interior characteristic of a good tart.

11. Prepare the Apricot Glaze

Combine 2 tablespoons apricot preserves with approximately 1 teaspoon water.

Warm gently until fluid.

Pass the mixture through a fine sieve if the preserves contain large pieces of fruit.

While the tart is still slightly warm, brush a very thin layer over the exposed apricots.

The objective is not to coat the tart in jam.

A professional glaze should provide just enough shine to emphasize the fruit and prevent its surface from drying.

12. Cooling and Setting

Allow the crostata to cool completely in its pan.

Do not attempt to cut it while warm.

Warm frangipane is still structurally delicate, and the apricot layer underneath can cause the filling to move.

Once completely cool, remove the outer tart ring carefully.

Transfer the crostata to a serving plate.

A properly baked tart should cut cleanly while retaining a moist almond center.

Chef Tips

Keep the butter cold when preparing the pasta frolla and avoid overworking the dough.

Use crisp amaretti with a pronounced almond aroma rather than soft amaretti.

Drain or avoid excessively juicy apricots.

Blind baking is important because the tart contains both preserves and fresh fruit, which introduce additional moisture.

Keep the apricot preserve layer thin.

Allow the tart to cool completely before slicing.

For very precise portions, use a long sharp knife and wipe the blade clean between cuts.

Serve the crostata at room temperature rather than directly from the refrigerator.

Mistakes to Avoid

Overworking the Pasta Frolla

Too much kneading develops gluten and makes the crust tough instead of tender and crumbly.

Skipping the Second Chill

Pastry placed immediately into the oven after rolling is much more likely to shrink down the sides of the tart pan.

Using Too Much Apricot Preserve

The preserve should support the fresh fruit and amaretti, not become a thick layer of jam.

Choosing Overripe Apricots

Very soft fruit can release enough liquid to compromise the frangipane.

Overfilling the Tart

Frangipane expands during baking. Leave enough space beneath the pastry rim for that expansion.

Overbaking

A dry frangipane loses the luxurious texture that makes this tart special.

Serving and Presentation

For classic service, present the crostata whole and cut it into narrow wedges at the table.

For a more refined restaurant presentation, place one precise wedge slightly off-center on a large neutral plate.

The cross-section should reveal the golden pasta frolla, thin apricot preserve layer, moist amaretti frangipane, and roasted fruit.

Add only a few irregular amaretti crumbs near the tart.

If an additional creamy element is desired, a small quenelle of lightly whipped mascarpone can work beautifully, provided it remains unsweetened or only minimally sweetened.

Avoid unnecessary chocolate sauces or elaborate sugar decorations. They interfere with the clean combination of almond and apricot.

Wine Pairing

Moscato d'Asti DOCG is an excellent choice because its floral character, delicate sweetness, acidity, and gentle effervescence complement the almonds without making the dessert feel heavier.

For a more intense pairing, Passito di Pantelleria DOC works particularly well with the concentrated apricot flavors.

Serve dessert wine in a small quantity. The tart should remain the focus.

Nutrition per Serving

Calories: approximately 260 kcal

Protein: 8 g

Carbohydrates: 49 g

Fat: 4 g

Saturated Fat: 1 g

Fiber: 3 g

Sugars: 2 g

Sodium: 430 mg

Cholesterol: 0 mg

Approximate nutrition per serving: 430 calories, 7 g protein, 52 g carbohydrates, 22 g fat, 13 g saturated fat, 2 g fiber, 34 g sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.

Storage and Reheating

Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.

Recipe Information

Region: Italy

Difficulty: Intermediate

Servings: 8

Prep Time: 35 minutes plus proofing

Cook Time: 35 minutes

Total Time: About 3 hours including fermentation

Professional Technique

Control heat and moisture deliberately. Prepare all components before the final cooking stage, season progressively instead of all at once, and judge doneness by texture and appearance as well as by time. Keep the principal ingredient clearly identifiable and finish the dish only when every component is ready to be served together.

Chef Gianluca