Almond Apricot And Cream Cheese Crostata Recipes

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ALMOND, APRICOT, AND CREAM CHEESE CROSTATA



Almond, Apricot, and Cream Cheese Crostata image

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

1/2 (7-ounce) log almond paste
3 1/2 tablespoons sugar, divided
3 ounces cream cheese, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 refrigerated pie crust (half of 15-ounce package), room temperature
5 to 6 large apricots, quartered, pitted
1/4 cup apricot jam, heated
3 crushed amaretti cookies (Italian macaroons)

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.

APRICOT, ALMOND & CREAM CHEESE CROSTATA



Apricot, Almond & Cream Cheese Crostata image

This free form tart is super easy to make and tastes delicious. No special tart pan needed and using a refrigerator pie crust whips this dessert up in no time flat. From June '06 Bon Appetit.

Provided by DDW7976

Categories     Tarts

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

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
1 teaspoon vanilla
1 pie crust, roll out refrigerated pie crust
5 -6 large apricots, pitted and quartered
1/4 cup apricot jam, heated
3 amaretti cookies, crushed (Italian macaroons)

Steps:

  • Preheat oven to 400 degrees.
  • Blend almond paste and 3T sugar in food processor until finely chopped.
  • Add cream cheese, egg yolk, and vanilla.
  • Blend until smooth.
  • Unroll pie crust on heavy rimmed baking sheet.
  • Spread filling over crust, leaving 1 1/2 inch plain border.
  • Arrange apricot quarters, rounded side down, in a spoke pattern in 2 concentric circles atop filling.
  • Fold dough border up over the 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 cookies.
  • Cool 30 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 257.7, Fat 13.6, SaturatedFat 4.7, Cholesterol 53, Sodium 145.9, Carbohydrate 31.4, Fiber 1.3, Sugar 17.8, Protein 3.8

APRICOT CREAM PIE WITH ALMONDS



Apricot Cream Pie With Almonds image

Crostata (pie) filled with apricot jam is an Italian staple year round but summer is the time for fresh fruit pie. This luscious dessert features in-season juicy apricots and almond cream.

Provided by Redazione Web

Categories     cakes and desserts

Time 2h30m

Yield 4

Number Of Ingredients 14

10OZ. ripe apricots
3CUPS '00' or all-purpose flour
3/4CUP cream
4 1/2OZ. almond paste
7TBSP. unsalted butter, chilled
1CUP powdered sugar
1/3CUP milk
1/2CUP almond flour
2 1/2TSP. granulated sugar
3 egg yolks
1 gelatin leaf
zest of 1 organic lemon
salt
slivered almonds

Steps:

  • Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.
  • Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.
  • Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 350°F.
  • For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.
  • Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.
  • Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.

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