Apricot, Almond & Cream Cheese Crostata – a delicious recipe with almond paste, sugar, cream cheese, egg yolk, vanilla, pie crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Blend almond paste and 3T sugar in food processor until finely chopped.
3
Add cream cheese, egg yolk, and vanilla.
4
Blend until smooth.
5
Unroll pie crust on heavy rimmed baking sheet.
6
Spread filling over crust, leaving 1 1/2 inch plain border.
7
Arrange apricot quarters, rounded side down, in a spoke pattern in 2 concentric circles atop filling.
8
Fold dough border up over the edge of filling.
9
Brush exposed apricots with warm jam.
10
Sprinkle with remaining 1 1/2 teaspoons sugar.
11
Bake crostata until crust is golden brown and apricots are tender and slightly browned about 43 minutes.
12
Sprinkle with crushed Amaretti cookies.
13
Cool 30 minutes.
14
Serve warm or at room temperature.
306
kcal
Calories
22
g
Fat
20
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 ounces almond paste, 3 1/2 tablespoons sugar, divided, 3 ounces cream cheese, cut into 1/2 inch cubes, 1 large egg yolk, and more.
Yes, Apricot, Almond & Cream Cheese Crostata falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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