Almond, Apricot, and Cream Cheese Crostata

Name: Almond, Apricot, and Cream Cheese Crostata
Yield: 4 servings
Ingredients: 1 1/2 (7-ounce) log almond paste; 1 3 1/2 tablespoons sugar, divided; 1 3 ounces cream cheese, cut into 1/2-inch cubes; 1 1 large egg yolk; 1 1 teaspoon vanilla extract; 1 1 refrigerated pie crust (half of 15-ounce package), room temperature; 1 5 to 6 large apricots, quartered, pitted; 1 1/4 cup apricot jam, heated; 1 3 crushed amaretti cookies (Italian macaroons)

From the kitchen of Carly

A rustic tart that lets sweet apricots shine over creamy almond and cream cheese filling, wrapped in buttery pastry. The amaretti crumble adds subtle nuttiness while jam gives everything a glossy finish. Elegant enough for dessert, simple enough for any day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 (7-ounce) log almond paste
13 1/2 tablespoons sugar, divided
13 ounces cream cheese, cut into 1/2-inch cubes
11 large egg yolk
11 teaspoon vanilla extract
11 refrigerated pie crust (half of 15-ounce package), room temperature
15 to 6 large apricots, quartered, pitted
11/4 cup apricot jam, heated
13 crushed amaretti cookies (Italian macaroons)

Instructions

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.
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.