Name: Mascarpone, Almond, and Apricot Crostata
Yield: Serves 6–8
Ingredients: ½ cup (5 oz/155 g) apricot preserves, puréed and heated until warm; 6–8 apricots, pitted and thinly sliced; 1 cup (8 oz/250 g) mascarpone; ¼ cup (2 oz/60 g) crème fraîche; ¼ tsp almond extract; ¼ cup (1½ oz/45 g) slivered almonds, toasted; ½ cup (2½ oz/75 g) blanched almonds; 6 oz (185 g) cream cheese, softened; ¼ cup (2 oz/60 g) sugar; 1 cup (5 oz/155 g) all-purpose flour; ½ cup (4 oz/125 g) unsalted butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

When apricots are ripe and at their peak, I use them as much as possible, from making ice cream to preparing this chilled crostata. The cheeses are combined into a thick cream filling, then poured into the almond crust, chilled, and topped with the fresh fruit and nuts.

Ingredients

For the Crust

½ cup (2½ oz/75 g) blanched almonds
½

Method

To make the crust, in a food processor or blender, finely chop the almonds until they look like coarse bread crumbs. In a large frying pan over medium-high heat, melt the butter. When it foams, add the flour, sugar, and almonds and cook, stirring occasionally, until the mixture is lightly golden and crumbly, 3–4 minutes. Let the mixture cool until it can be handled, then press it into the botto