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Mascarpone, Almond, and Apricot Crostata
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 2013
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 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
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