Best 6 Almond Apricot And Cream Cheese Crostata Recipes

ALMOND, APRICOT, AND CREAM CHEESE CROSTATA

Steps:

• 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.

APRICOT, ALMOND & CREAM CHEESE CROSTATA

Steps:

• 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.

PEAR AND ALMOND CROSTATA

Steps:

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside.
• Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
• Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
• Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.
• Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.

CROSTATA WITH DRIED APRICOTS AND TALEGGIO

Steps:

• For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
• For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
• Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
• Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

APRICOT CROSTATA

Steps:

• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
• Beat in egg and vanilla.
• Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
• Shape dough into 2 balls, 1 slightly larger than the other.
• Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
• Stir together preserves, lemon juice, and extract in a small bowl.
• Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
• Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
• Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
• Chill shell.
• Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
• Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
• Preheat oven to 375°F
• Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
• Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
• Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
• Cool completely in pan on a rack.

APRICOT CROSTATA

Steps:

• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
• Shape dough into 2 balls, 1 slightly larger than the other. Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
• Stir together preserves, lemon juice, and extract in a small bowl.
• Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round. Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom. Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim. Chill shell.
• Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips. Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
• Preheat oven to 375°F.
• Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips. Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends. Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes. Cool completely in pan on a rack.