Apricot, Almond & Cream Cheese Crostata: A Taste of Summer

One sun-drenched afternoon in Tuscany, years ago, I stumbled upon a tiny bakery tucked away on a cobblestone street. The aroma of baking fruit and warm almonds spilled out, beckoning me inside. There, nestled among rustic loaves and biscotti, was a crostata, glistening with apricot jam and dusted with what I later learned were crushed amaretti cookies. One bite, and I was transported. The combination of the sweet, slightly tart apricots, the creamy almond filling, and the delicate crunch of the crust was pure magic – a taste of summer I’ve never forgotten. This recipe is my humble attempt to recapture that memory and share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 43 minutes
• Total Time: 1 hour 3 minutes
• Servings: 6-8
• Yield: 1 crostata
• Dietary Type: Vegetarian

Ingredients

• 3 ½ ounces almond paste
• 3 ½ tablespoons sugar, divided
• 3 ounces cream cheese, cut into ½ inch cubes
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 refrigerated pie crust, rolled out
• 5-6 large apricots, pitted and quartered
• ¼ cup apricot jam, heated
• 3 amaretti cookies, crushed (Italian macaroons)

Equipment Needed

• Food processor
• Heavy rimmed baking sheet
• Small saucepan (for heating jam)
• Pastry brush
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Make sure your oven rack is positioned in the center for even baking.

2. In a food processor, combine the almond paste and 3 tablespoons of the sugar. Process until the almond paste is finely chopped and evenly incorporated with the sugar. The mixture should resemble coarse crumbs.

3. Add the cream cheese, egg yolk, and vanilla extract to the food processor.

4. Process the mixture until it’s completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well combined. This is your frangipane filling.

5. Unroll the refrigerated pie crust onto a heavy-rimmed baking sheet. Using a heavy rimmed baking sheet will prevent any of the apricot juices from dripping onto the bottom of your oven.

6. Spread the almond cream cheese filling evenly over the pie crust, leaving a 1 ½ inch plain border around the edge. This border will be folded over to create the rustic crostata shape.

7. Arrange the apricot quarters, rounded side down, in a decorative pattern on top of the filling. Start with one concentric circle in the center and then arrange a second circle around the edge. Aim for a visually appealing arrangement, using all of the apricots.

8. Gently fold the plain dough border up and over the edge of the filling, pleating it as needed to create a rustic, free-form tart shape. Don’t worry if it’s not perfect; the imperfections add to its charm.

9. In a small saucepan or microwave, heat the apricot jam until it’s melted and easily brushable. This will only take a few seconds in the microwave, or a minute or two on the stovetop over low heat.

10. Brush the heated apricot jam over the exposed apricots, coating them lightly. This glaze will give the apricots a beautiful shine and enhance their flavor.

11. Sprinkle the remaining 1 ½ teaspoons of sugar evenly over the folded crust. This will caramelize during baking and add a touch of sweetness and crunch.

12. Bake the crostata in the preheated oven for approximately 43 minutes, or until the crust is golden brown and the apricots are tender and slightly browned. Keep an eye on it towards the end of the baking time to prevent the crust from burning. If the crust starts to brown too quickly, you can tent it loosely with foil.

13. Remove the crostata from the oven and sprinkle it with the crushed Amaretti cookies. The Amaretti cookies add a delightful almond flavor and a delicate crunch.

14. Let the crostata cool on the baking sheet for at least 30 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

15. Serve the crostata warm or at room temperature.

Expert Tips & Tricks

• Almond Paste Quality: The quality of your almond paste will significantly impact the flavor. Opt for a high-quality almond paste for the best results. If you can’t find it, you can make your own using blanched almonds, sugar, and a touch of almond extract.
• Preventing a Soggy Crust: To prevent a soggy crust, you can blind bake the crust for about 10 minutes before adding the filling. This will help to crisp it up.
• Fruit Variations: Feel free to experiment with other fruits! Peaches, plums, or nectarines would all be delicious substitutes for apricots. Adjust the jam accordingly – peach jam with peaches, plum jam with plums, and so on.
• Make-Ahead Tip: You can prepare the almond cream cheese filling a day in advance and store it in the refrigerator. This will save you time on the day you want to bake the crostata.
• Reviving Day-Old Crostata: If you have leftover crostata, you can revive it by warming it in a low oven (around 300°F) for about 10-15 minutes.

Serving & Storage Suggestions

Serve the Apricot, Almond & Cream Cheese Crostata warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a lovely accompaniment. For an extra touch of elegance, dust the crostata with a little powdered sugar before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven or microwave in short bursts until heated through. The crust will lose some of its crispness upon refrigeration, but the flavor will still be delicious. While freezing is not recommended due to the texture of the cream cheese filling, the cooled crostata can be stored in an air-tight container in the refrigerator for up to three days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	60mg	20%
Sodium	150mg	6%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	20g	—
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crostata: Use a gluten-free pie crust or make your own using a blend of gluten-free flours.
• Dairy-Free Crostata: Substitute the cream cheese with a dairy-free cream cheese alternative. Look for one that’s specifically designed for baking.
• Nut-Free Crostata: Substitute the almond paste with sunflower seed butter or tahini. Be aware that this will significantly change the flavor profile.
• Seasonal Fruit: As mentioned earlier, feel free to use other seasonal fruits like peaches, plums, nectarines, berries, or even apples. Adjust the jam accordingly.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the almond cream cheese filling for a warm, spiced flavor.
• Citrus Zest: A little lemon or orange zest in the filling can brighten the flavors and add a refreshing touch.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made graham cracker crust?
A: While you could, the traditional pie crust provides a flakier, more authentic crostata experience. The flavors work better together.

Q: What if my almond paste is dry and crumbly?
A: Add a teaspoon of almond extract or a little bit of milk to moisten it before processing.

Q: Can I use canned apricots instead of fresh?
A: Fresh apricots are preferred for their texture and flavor, but you can use canned apricots in a pinch. Make sure they are well-drained and patted dry before using.

Q: My crust is browning too quickly. What should I do?
A: Tent the crostata loosely with aluminum foil to protect the crust from over-browning.

Q: Can I use a different type of cookie instead of Amaretti?
A: While Amaretti cookies provide a distinctive almond flavor, you can substitute them with other crunchy cookies like biscotti or shortbread, though it will change the flavor profile.

Final Thoughts

This Apricot, Almond & Cream Cheese Crostata is more than just a dessert; it’s an invitation to savor the simple pleasures of life. The rustic beauty and the delightful combination of flavors make it a perfect treat for any occasion, from a casual brunch to a special celebration. I encourage you to try this recipe, adapt it to your own tastes, and share it with the people you love. And if you happen to find yourself in Tuscany one day, be sure to seek out that little bakery – you won’t be disappointed! I hope you enjoy making and eating this crostata as much as I do. Buon appetito!