Cream Cheese Crostata with Orange Marmalade
Ingredients
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup Busha Browne's Burned Orange Marmalade
1/2 cup sliced almonds, toasted
Directions
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.
- Using 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°F.
- Spray 9-inch-diameter tart pan with removable bottom with non-stick 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.
- Cool crust in pan on rack.
For filling:
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth.
- Spread filling evenly in cooled crust; chill 1 hour.
- Spread BushaBrowne's Burned Orange Marmalade evenly over filling.
- Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
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