Go Back
+ servings
A close up of food on a plate, with Crostata and Cheese

Crostata with Almond, Apricot and Cheese

This recipe has a creamy filling of ricotta cheese, eggs and a bit of sugar.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Keyword: almond, apricot, cream cheese, dairy, dessert, pie, ricotta cheese, tart
Servings: 6 servings
Calories: 322kcal

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Crostata with Almond, Apricot and Cheese

    • 3.5 ounces almond paste, about 1/2 of a 7 ounce log
    • 3 1/2 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
    • 1/4 cup apricot jam, heated over very low flame

    * optional

    • 1/2 teaspoon licorice sugar
    • 3 crushed anisette cookies

    Instructions

    The Method

    • 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