Almond-Apricot Crostata

An Italian crostata is the perfect canvas to show off just about any flavor you like. A buttery crust (traditionally pasta frolla) houses a center of jam or custard, resulting in a wonderfully simple yet delicious bake. This version sticks to the standard construction, but uses a simple food processor-made shortbread dough that is both tender and sturdy. It fills the tart with a center of sweet apricot jam gussied up with fresh lemon—lending the tart a pop of aromatic freshness—although you can swap out the apricot jam for whatever fruit preserve or jam you fancy. (Fig preserves, raspberry jam, or even a store-bought lemon curd would all be welcomed here.) A blanket of sliced almonds and powdered sugar gives the tart an almond croissant-like finish and welcomed crunch, coating the lattice topping in a nutty rubble.