Almond, Apricot, and Cream Cheese Crostata
1/2 (7-ounce) log almond paste 3 1/2 tablespoons sugar, divided 3 ounces cream cheese, cut into 1/2-inch cubes 1 large egg yolk 1 teaspoon vanilla extract 1 refrigerated pie crust (half of 15-ounce package), room temperature 5 to 6 large apricots, quartered, pitted 1/4 cup apricot jam, heated
- 3 crushed amaretti cookies (Italian macaroons)
This Great Summery Tart Doesn't Require A Special Pan.
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