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Cream Cheese Crostata with Orange Marmal




Source of Recipe


Karigraphy ..From Bon Appetite, May 2005


Recipe Introduction


From Zibibbo's restaurant in Florence, Italy. It's one of the restaurant's most popular desserts. Created by Chef Vitali.



CRUST
1-1/2 C. cake flour
4-1/2 T. sugar
1/2 large egg yolk
9 T. chilled unsalted butter cut into 1/2" cubes

Non-stick vegetable spray

FILLING
1 8-oz. package cream cheese, room temperature
3/4 C. marscapone cheese
1/2 C. plus 1 T. sugar
2/3 C. orange marmalade (or apricot preserves)
1/2 C. sliced almonds, toasted

For crust: Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Usin hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.

Preheat oven to 400 degrees F. Spray 9-inch diameter tart pan with removable bottom with nontick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cook crust in pan on rask.

For filling: Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade or preserves over filling. Sprinkle almonds over. Can be made one day ahead. Cover, chill.

Karen