Pluot And Almond Crostata – a delicious recipe with weight Almond Paste, Sugar, weight Cream Cheese, Egg, Pie Crust, Pluots. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F.
2
In the bowl of a food processor add almond paste, sugar cream cheese and egg yolk. Process until the mixture is smooth. Line a sheet pan with parchment paper and lay the rolled out crust on top. Spread the almond mixture to within 1 inch of the edge of the dough. Arrange the pluots in a circle on top of the almond filling, overlapping the slices in a spoke pattern. Form another circle of pluots inside the first one, completely covering the almond mixture.
3
Depending upon the thickness of the dough, either fold the edge of the dough up or fold it over the pluots. Brush the dough with the beaten egg and sprinkle the dough and the pluots with the sugar. Sprinkle the pluots with the crystallized ginger.
4
Bake the crostata until the fruit is tender and the crust is golden brown - about 35 or 40 minutes. Cool tart.
5
Serve tart at room temperature or warm with vanilla ice cream, creme fraiche or creme fraiche sorbet.
638
kcal
Calories
50
g
Fat
33
g
Carbs
24
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, weight Almond Paste, 3 Tablespoons Sugar, 3 ounces, weight Cream Cheese, 1 whole Egg Yolk, and more.
Yes, Pluot And Almond 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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