Name: Lattice-Topped Apricot Tart
Yield: Makes 6 to 8 servings
Ingredients: 1 pound ripe apricots (about 8), halved, pitted; 3 tablespoons water; 3 tablespoons sugar; 2 cups all purpose flour; 3/4 cup sugar; 1/4 teaspoon salt; 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1/2-inch pieces, room temperature; 3 large egg yolks; 1/3 cup apricot preserves; 1/2 pound ripe apricots (about 4), halved, pitted, each half cut into 4 wedges; 1 egg beaten with 1 teaspoon water (for glaze)

(Crostata di Albicocche)

What could be better than apricots—the best of summer—held in a tender pasta frolla, or sweet pastry? Tarts are a favorite Tuscan dessert, and in fact are so beloved that they're often eaten for breakfast and as snacks, too. If you make this later in the summer, use white peaches if you can find them, and leave the skin on; it will turn a beautiful ruby color when cooked.

Recipe notes

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