In Italy, a crostata is more of a breakfast item or an afternoon snack to serve with coffee but this is a perfect pantry dessert. The recipe calls for apricot preserves but you actually use any kind of jam or preserves you happen to have on hand.
This gave Anna an opportunity to use her birthday gifts of a rolling pin and silicone pastry mat-very easy to use and pleasing to the eye.
The crust was delicious! I loved the bits of lemon zest. This is probably the best crust I've ever tasted.
Recipe calls for only 3/4 C of preserves but I would increase it to 1 C for a more sweet, tart taste. A sprinkle of almonds and a dust of confectioners' sugar were the perfect toppings.
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