Entertaining at Home: Apricot, Blueberry + Frangipane Crostata

There was a time in college when I {me, Aleah!} was dubbed Martha Stewart of Pullman – Nick and I whipped up dinner parties and fun for our friends to celebrate any occasion and impressed our fellow college pals with new cocktails and recipes and festive fun. I hand painted Christmas ornaments, planted and gardened {yes, a college student we’re talking about}, created handmade gift wrap and most anything creative in between. But baking wasn’t my forte.
In fact, I received a call back from a submission to Martha Stewart’s show for being the worst baker. I used to dream of baking up Christmas cookies for all of our college friends and neighbors, but only half the time did my delights turn out edible. My cakes sunk and cookies burnt. But I was determined to make baking fun and rewarding by practicing and practicing. My mom and dad taught me how to bake growing up and I’d help my grandma in the kitchen, but I just couldn’t seem to get it right.
Over the years I’ve kind of perfected my baking craft and really love it as I think I’ve found my groove. I’ll whip up cupcakes for birthday parties and cookies for holidays – and people love them! My KitchenAid mixer is now my friend! Now when I bake I start by reading the recipe twice. Thoroughly.
I also choose recipes that I think will be different and challenging, but that also contain ingredients I like to work with and methods am comfortable with. This Apricot, Blueberry + Frangipane Crostata is a very tasty recipe that fits the bill – though it may seem a little complex, it’s deliciously rewarding to make. Trust me! Enjoy!
Apricot, Blueberry & Frangipane Crostata
Apricot, Blueberry & Frangipane Crostata
Apricot, Blueberry & Frangipane Crostata
Apricot, Blueberry & Frangipane Crostata
Apricot, Blueberry and Frangipane Crostata
Sweet pastry dough
4 oz (1/2 cup)
Butter (at room temp)
½ cup
¼ tsp
1 ¾ cup
All-Purpose Flour
½ tsp
Vanilla Extract
In the bowl of a stand mixer cream together butter, sugar and salt until just combined.  Add egg and vanilla. Slowly add flour and mix until just combined.  Wrap dough in plastic wrap and chill for at last one hour.
When chilled roll out  ¼ inch thick and place in a 9 inch fluted tart mold with a removable bottom.  Trim the top and chill for 20 minutes.
Frangipane and Filling
2 cups
Almonds toasted and finely ground into fine meal
½ cup
4 oz (1/2 cup)
Butter (room temp)
¼ tsp
2 Tbs
Apricots (sliced in quarters)
½ cup
½ cup
Sliced Almonds
In the bowl of a stand mixer cream together butter, sugar and salt.  Add eggs and milk.  Mix until just combined.  Add ground almonds and mix until it forms a smooth paste.
To assemble tart:
Heat oven to 350 degrees.  Blind bake shell and weigh down using pie waits.  Bake for about 12 minutes or until slightly golden.  Cool for 10 minutes.  Spread frangipane in shell.  Place apricots and blueberries on frangipane in a decorative pattern.  Top with sliced almonds.  Bake at 350 for 15-20 minutes until crust is golden brown and frangipane is puffed and golden brown.
Serve at room temperature with a dusting of powdered sugar.
What’s your go-to baking recipe for spring entertaining?


  1. The Procrastobaker says

    This is just beauuttifuulll. Your photography is stunning and makes this gorgeous crostata all the more tempting! In answer to your question, if i wanted a fool-proof comforting treat to bake it would have to be my grans ginger biscuit recipe :) nostalgia inducing scrumminess!

    • Aleah and Nick says

      It’s so, so good @The Procrastobaker! Would love to try your gran’s ginger biscuit recipe, too!

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