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1
For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine.
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2
Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal.
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3
Add the mascarpone cheese and lemon juice and pulse a few times.
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4
Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball.
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5
Do not overmix.
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6
Turn the dough out onto a sheet of plastic wrap.
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7
Press into a disk, cover, and refrigerate for 30 minutes.
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8
For the filling: Put an oven rack in the lower third of the oven.
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9
Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt.
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10
Add the honey and stir until all the ingredients are coated.
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11
Stir in 2/3 of the cheese.
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12
Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface.
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13
Put the chilled dough on the parchment paper.
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14
Roll the dough into an 11-inch circle, about 1/4-inch thick.
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15
Lift the parchment paper and transfer it to a baking sheet.
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16
Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border.
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17
Fold the dough border over the filling to form an 8-inch round.
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18
Pleat the edge of the pastry and pinch to seal any cracks in the dough.
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19
Arrange the remaining cheese on top of the filling.
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20
Using a pastry brush, brush the crust with the beaten egg.
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21
Bake until the crust starts to turn golden, about 15 to 18 minutes.
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22
Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes.
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23
Remove the crostata from the oven to a cutting board and uncover.
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24
Cool for 10 minutes, then cut into slices and arrange on a serving platter.
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25
Serve while still warm.
