Apricot, Almond & Cream Cheese Crostata

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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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