Cream Cheese Crostata With Orange Marmalade

As published in bon appetit, crostata con crema di formaggio e marmellata di arance amare was touted as being one of the most popular desserts at restaurant zibibbo in florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. actually, i did not try the crust recipe, as i had an extra crust already made that i needed to use so i used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to chef benedetta vitali of zibibbo.

Steps

For crust:.

Mix flour and sugar together on work surface and make a well in center of mixture.

Add egg yolk and scatter butter cubes over flour mixture.

Using your hands , gently mix the ingredients together until well blended and dough forms.

Flatten into disk , wrap in plastic , and chill at least 1 hour or overnight.

Preheat oven to 400f and spray 9-inch tart pan with removable bottom with nonstick spray.

Press dough onto bottom and up sides of 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 , and sugar in medium bowl until smooth.

Spread evenly in cooled crust and chill 1 hour.

Spread marmalade evenly over filling and sprinkle almonds over.

Can be made 1 day ahead.

Cover and chill.

Ingredients

cake flour, sugar, egg yolk, unsalted butter, cream cheese, mascarpone cheese, orange marmalade, sliced almonds