Almond, Apricot, and Cream Cheese Crostata

Almond, Apricot, and Cream Cheese Crostata
Photo by Mark Thomas


  • 6 large apricots
  • 3 ounces cream cheese
  • 3 amaretti cookies (Italian macaroons)
  • ½ 7-ounce log almond paste
  • 3 ½ tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • + 2 more ingredients
    • 1 refrigerated pie crust (half of 15-ounce package)
    • ¼ cup apricot jam

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 qu...

View full recipe at Epicurious


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