Almond, Apricot, and Cream Cheese Crostata
A elegant Italian-inspired tart featuring a flaky pie crust filled with almond paste and cream cheese, topped with fresh apricots and finished with apricot jam and crushed amaretti cookies.
Ingredients
- •½ log almond paste
- •3½ tablespoons sugar
- •3 ounces cream cheese
- •1 large egg yolk
- •1 teaspoon vanilla extract
- •1 crust refrigerated pie crust
- •5½ large apricots
- •¼ cup apricot jam
- •3 cookies amaretti cookies
Cooking Instructions
- 1.
Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
15 min
- 2.
Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.
73 min