(Crostata di Albicocche)
What could be better than apricots—the best of summer—held in a tender pasta frolla, or sweet pastry? Tarts are a favorite Tuscan dessert, and in fact are so beloved that they're often eaten for breakfast and as snacks, too. If you make this later in the summer, use white peaches if you can find them, and leave the skin on; it will turn a beautiful ruby color when cooked.
