- 2 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
- 1 1/2 to 1 3/4 pounds large slightly underripe apricots (8 to 9), halved, pitted, each half cut into 3 wedges
- 2 tablespoons golden brown sugar
- 1 tablespoon melted butter
- 6 teaspoons honey, divided, plus
- 1/4 teaspoon ground cinnamon
- 1 cup coarsely crushed amaretti cookies (Italian macaroons)
- 1 large egg, beaten to blend (for glaze)
- 1 cup chilled heavy whipping cream
- Blend flour, sugar, and 1/2 teaspoon salt in processor. Add butter. Using on/off turns, blend until mixture resembles very coarse meal. Add 4 tablespoons ice water. Blend to moist clumps, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured sheet of parchment paper to 13-to 14-inch round. Slide dough, still on parchment paper, onto rimless baking sheet; chill 10 minutes.
- Preheat oven to 425°F. Toss apricots, brown sugar, butter, 2 teaspoons honey, and cinnamon in large bowl to coat. Spread amaretti crumbs in center of dough, leaving 2-inch plain border. Top crumbs with apricots and juices. Fold border over edge of fruit; brush with glaze.
- Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.
- Meanwhile, whisk whipping cream and 4 teaspoons honey in medium bowl until peaks form. Chill until ready to serve.
- Run spatula under crust to loosen from parchment. Slide crostata onto platter. Brush fruit lightly with additional honey. Serve crostata warm or at room temperature with honey-sweetened whipped cream.
- Available at some supermarkets and at Italian markets.