Crostata with Almond, Apricot and Cheese
This recipe has a creamy filling of ricotta cheese, eggs and a bit of sugar.
Servings: 6 servings
Ingredients
- 3.5 ounces almond paste, about 1/2 of a 7 ounce log
- 3 ½ tablespoons sugar, divided
- 3 ounces cream cheese, softened
- 2 ounces Ricotta cheese, whipped until very smooth
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 refrigerated pie crust, room temperature
- 4 to 5 large apricots, pitted and halved, then sliced to fan
- ¼ cup apricot jam, heated over very low flame
* optional
- 1/2 teaspoon licorice sugar
- 3 crushed anisette cookies
Instructions
- Preheat oven to 400°F. Prepare a large rimmed sheet pan with parchment paper and set aside.
- Pulse almond paste and 3 tablespoons sugar in processor until finely chopped, about 6 to 8 pulses. Add cream cheese, whipped ricotta, egg yolk, and vanilla and blend until filling is smooth.
- Unroll pie crust on parchment lined baking sheet. Using a ruler and a sharp knife, lightly score marks 1 1/2 inches in from the edge of the crust all the way around, so as to roughly leave a 1 1/2-inch plain border.
- * if using licorice sugar, sprinkle 1/2 teaspoon on crust now
- Spread filling over crust just to border marks you made.
- Arrange apricot half fans atop the 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 40 to 45 minutes.
- Sprinkle with crushed anisette cookies if using. Serve warm or at room temperature.
Nutrition
Serving: 1servings | Calories: 322kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 233mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 598IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg