ALMOND, APRICOT, AND CREAM CHEESE CROSTATA
Categories Food Processor Dairy Egg Fruit Nut Dessert Bake Cream Cheese Apricot Almond Summer Bon Appétit Kidney Friendly Peanut Free
Yield Makes 8 servings
Number Of Ingredients 9
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.
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Rashidi Juma
r@aol.comI've made this crostata several times now and it's always a hit! The crust is flaky and the filling is perfectly balanced. I love the addition of cream cheese. It makes the filling extra creamy and delicious.
Talha Mahar Talha Mahar
t16@hotmail.comThis crostata was delicious! The crust was flaky and the filling was sweet and tangy. I especially loved the addition of cream cheese. It made the filling extra creamy and delicious.
Gen.tali6016@gmail.com Arnold
g.a@aol.comI made this crostata for a party and it was a huge hit! Everyone loved it. The crust was flaky and the filling was perfectly balanced. I would definitely recommend this recipe.
Yenimi Anderson
anderson-y@hotmail.frThis crostata was easy to make and it turned out beautifully! The crust was flaky and the filling was creamy and delicious. I loved the combination of almonds, apricots, and cream cheese. I will definitely be making this again.
Muhammed Ssengooba
mssengooba@yahoo.comI followed the recipe exactly and my crostata turned out perfectly! The crust was flaky and the filling was delicious. I loved the combination of almonds, apricots, and cream cheese. I will definitely be making this again.
Garima Lama
g79@hotmail.co.ukThis crostata was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was creamy. I think I would have liked it better if the filling had been less sweet.
Seet Dehh
seet.dehh@gmail.comI've made this crostata several times now and it's always a hit! The crust is flaky and the filling is perfectly balanced. I love the addition of cream cheese. It makes the filling extra creamy and delicious.
George Paul
p-george@gmail.comThis crostata was delicious! The crust was flaky and the filling was sweet and tangy. I especially loved the addition of cream cheese. It made the filling extra creamy and delicious.
POWERhouse TV
powerhouse-tv12@yahoo.comI'm not a huge fan of apricots, but I decided to try this crostata anyway. I'm so glad I did! The almond and cream cheese filling was amazing, and the apricots added a nice sweetness. The crust was also perfect. I will definitely be making this again
Raza Abdul
raza-a@hotmail.comThis crostata was a bit more work than I expected, but it was worth it! The end result was a beautiful and delicious dessert. The crust was flaky and the filling was perfectly balanced. I would definitely recommend this recipe.
Abdullah Kk
a-kk@hotmail.co.ukI love this crostata! The crust is flaky and buttery, and the filling is sweet and tangy. I especially love the addition of cream cheese. It makes the filling extra creamy and delicious.
rana mohid
ranamohid@yahoo.comThis crostata was so easy to make and it turned out beautifully! The almond and apricot filling was delicious and the cream cheese added a nice tang. I will definitely be making this again.
Kumar Dhiraj Garuda
dkumar30@yahoo.comI made this crostata for a potluck and it was a huge success! Everyone loved it. The flavors were amazing and the crust was perfect. I would definitely recommend this recipe.
Hailu Guemassa
guemassa.hailu21@yahoo.comThis crostata was a hit at our brunch party! The almond and apricot filling was perfectly balanced, and the cream cheese added a delightful richness. The crust was flaky and golden brown. I will definitely be making this again.