Almond, Apricot and Cream Cheese Crostata Recipe

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Inventive, eye-catching dessert, bursting with apricots and given added flavor with almond paste, cream cheese, amoretti cookies, and vanilla.
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  • 3 1/2 ounces almond paste
  • 3 1/2 tablespoons sugar, granulated -divided
  • 3 ounces cream cheese - cut into cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 pre-made refrigerated pie crust at room temperature or your favorite pie crust recipe
  • 6 apricots - large, quartered, pitted
  • 1/4 cup apricot jam - heated
  • 3 crushed amoretti cookies (Italian Macaroons)
Container:baking sheet
20 mins
45 mins
1 hr
  • Preheat oven to 400°.
  • Blend almond paste and 3 tablespoons of sugar in processor until finely chopped.
  • Add cream cheese, egg yolk and vanilla.
  • Blend until smooth.
  • Unroll crust on baking sheet.
  • Spread cream cheese filling over crust, leaving 1 1/2 inch border around edge.
  • Arrange apricot quarters, rounded side down, in spoke pattern in two circles on top of filling.
  • Fold dough border up and over the edge of the filling and apricots.
  • Brush exposed apricots with warm jam.
  • Sprinkle with 1 1/2 teaspoon sugar. (May brush outside crust with eggwhite.)
  • Bake crostata until the crust is golden brown and the apricots are tender and slightly brown, 40-45 minutes.
  • Place on wire rack to cool.
  • Sprinkle with crushed amoretti cookies.
  • Cool for 30 minutes.
  • Serve warm or at room temperature.
Cooks Note: This recipe is made with Archway Amoretti cookies (3 crushed).
Almond paste can be found in the baking section of most grocery stores.
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