This easy crostata is sweet from the almond filling and tart from the apricots. I’ll be making this again.
I’ve had a version of this recipe on the desktop of my computer for months now. Finally, It’s apricot season, which far too short. So, now is the time.
Ingredients:
• 6 oz Marzipan (or 6 oz almond paste + 2 Tbs sugar)
• 3 oz Cream Cheese
• 1 large Egg Yolk
• 1 tsp Vanilla
• 5-6 Apricots
• 1/4 C Apricot Jam
• 1 round of your favorite pie crust
Preheat oven to 400F. In a food processor, pulse the marzipan briefly. Add cream cheese, egg, and vanilla and purée until smooth.
Cut the apricots in quarters and dispose of the pits.
Roll out a single crust worth of your favorite pie dough into a round. I use the gluten-free “Dream Pastry” recipe by Bette Hagman.
Spread the filling over the crust, leaving a 1 1/2 inch border. Arrange apricot quarters, cut side up on top of filling. Brush the apricots with melted jam.
Fold the edges of the dough up over the edge of the filling.
Bake crostata for approximately 40-45 minutes, until the crust is golden brown.
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