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Apricot Cheddar Crostata

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Note: I originally did not make this on a parchment-lined baking sheet, and it’s fine to skip the parchment paper. It just makes it a lot easier to move the crostata from a baking sheet to serving dish without it falling apart.

Ingredients

Scale
  • 1 prepared pie crust, thawed but not baked
  • 3.5 ounces almond paste
  • 3 tablespoons sugar
  • 6 ounces Conebella Farm Cheese Cheddar Spread
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 4 large fresh apricots, pitted and sliced into thin wedges
  • 1/4 cup apricot jam, heated until liquid

Materials: parchment paper

Instructions

  1. Preheat oven to 400°F.
  2. In a food processor, blend almond paste and sugar.
  3. Add Conebella Farm Cheddar Spread, egg and vanilla. Process until smooth.
  4. Unroll the crust on parchment paper and transfer to a baking sheet.
  5. Spread the filling in the center of the crust, leaving about 1 1/2 inches all around. Arrange the apricot slices on top of filling in two concentric spirals. Fold dough over the edge of the filling (only the edge; a circle of apricots and filling should show through in the center). Brush the apricots with the heated jam.
  6. Bake for 45 minutes until crust is golden brown.

Find it online: https://conebellafarm.com/apricot-cheddar-crostata/