APRICOT, ALMOND & CREAM CHEESE CROSTATA
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
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 CROSTATA
A summer crostata dessert made with fresh apricots.
Provided by girzer
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 9h20m
Yield 10
Number Of Ingredients 15
Steps:
- Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
- Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
- Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
- Pat dough ball into a thick circle onto the prepared baking sheet.
- Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
- Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
- While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
- Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 45.3 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 512.2 mg, Sugar 23.5 g
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