-
1
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.
-
2
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.
-
3
Preheat oven to 425u00b0F. 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.
-
4
Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375u00b0F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.
-
5
Meanwhile, whisk whipping cream and 4 teaspoons honey in medium bowl until peaks form. Chill until ready to serve.
-
6
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.
