Step 1
Mix together apricots white sugar and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours or overnight.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
Step 3
Place flour cold butter dark brown sugar baking powder salt nutmeg and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
Step 4
Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball using additional flour as needed.
Step 5
Pat dough ball into a thick circle onto the prepared baking sheet.
Step 6
Drain apricots reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
Step 7
Bake in the preheated oven until crostata is baked through golden on top and fruit is soft about 45 minutes.
Step 8
While crostata is baking pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
Step 9
Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.