Apricot Crostata

In a bowl, combine the sliced apricots, white sugar, and rum. Ensure the apricots are well coated. Cover the bowl and allow the mixture to macerate in the refrigerator for at least 8 hours, or preferably overnight. This allows the flavors to meld and the apricots to soften. (8+ hours)

Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Lightly spray the parchment paper with cooking spray to prevent sticking. (5 minutes)

In a food processor, combine the flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger. Pulse in short bursts until the butter is reduced to pea-sized lumps. This creates a flaky, tender crust. (10 minutes)

In a separate bowl, whisk together the buttermilk and egg until well combined. Pour this mixture into the food processor with the flour mixture. Continue to blend until a soft dough forms. If the dough is too sticky, add additional flour, one tablespoon at a time, until it reaches a manageable consistency. Form the dough into a smooth ball. (5 minutes)

Place the dough ball onto the prepared baking sheet. Gently pat the dough into a thick circle, about 12 inches in diameter. Aim for an even thickness to ensure uniform baking. (10 minutes)

Drain the macerated apricots, reserving the flavorful juice in a bowl. Spread the apricots evenly over the dough circle, leaving a 2-inch border. Carefully draw the edges of the dough up and over the fruit, pleating as necessary to create a rustic, free-form crust. (15 minutes)

Place the baking sheet with the crostata into the preheated oven. Bake until the crust is golden brown and the fruit is soft and bubbling, approximately 45 minutes. Keep an eye on it to prevent burning. (45 minutes)

While the crostata is baking, prepare the glaze. Pour the reserved apricot juice and orange juice into a saucepan. Bring the mixture to a simmer over medium heat. Cook the syrup until it has reduced by about 2/3, becoming slightly thickened and intensely flavored. (20 minutes)

Remove the baked crostata from the oven and let it cool slightly. Brush the reduced syrup generously over the top of the warm crostata to add shine and enhance the apricot flavor. Sprinkle with confectioners' sugar for a touch of sweetness. Serve warm or at room temperature. (10 minutes)