Apricot, Almond & Cream Cheese Crostata

"This free form tart is super easy to make and tastes delicious. No special tart pan needed and using a refrigerator pie crust whips this dessert up in no time flat. From June '06 Bon Appetit."
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins


  • 3 12 ounces almond paste
  • 3 12 tablespoons sugar, divided
  • 3 ounces cream cheese, cut into 1/2 inch cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 pie crust, roll out refrigerated pie crust
  • 5 -6 large apricots, pitted and quartered
  • 14 cup apricot jam, heated
  • 3 amaretti cookies, crushed (Italian macaroons)


  • Preheat oven to 400 degrees.
  • Blend almond paste and 3T sugar in food processor until finely chopped.
  • Add cream cheese, egg yolk, and vanilla.
  • Blend until smooth.
  • Unroll pie crust on heavy rimmed baking sheet.
  • Spread filling over crust, leaving 1 1/2 inch plain border.
  • Arrange apricot quarters, rounded side down, in a spoke pattern in 2 concentric circles atop filling.
  • Fold dough border up over the edge of filling.
  • Brush exposed apricots with warm jam.
  • Sprinkle with remaining 1 1/2 teaspoons sugar.
  • Bake crostata until crust is golden brown and apricots are tender and slightly browned about 43 minutes.
  • Sprinkle with crushed Amaretti cookies.
  • Cool 30 minutes.
  • Serve warm or at room temperature.

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