Imagine a dessert that combines the rustic charm of Italian baking with a symphony of flavors that dance on your palate - crisp buttery crust, creamy ricotta, sweet apricot preserves, and a delicate almond whisper. This Crostata is not just a recipe; it's a culinary journey that transforms simple ingredients into a stunning masterpiece that will make your guests think you've trained in a Tuscan kitchen. Get ready to elevate your baking skills and impress everyone with this show-stopping dessert that's easier to make than you might think!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/4 cup almond paste
- 1 cup apricot preserves
- 1 cup ricotta cheese
- 1/2 cup sliced almonds
Instructions
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Mix thoroughly to ensure even distribution of ingredients.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Create a well in the center of the mixture and add the egg yolk. Gently mix the ingredients together, gradually bringing the dough together. If the dough seems too dry, add a small amount of cold water, one teaspoon at a time.
- Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to firm up and the gluten to relax.
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter or cooking spray.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and sides.
- Spread the almond paste evenly across the bottom of the crust, creating a thin layer that will provide a rich, nutty base.
- In a separate bowl, mix the ricotta cheese until smooth and creamy. Spread the ricotta over the almond paste layer.
- Spoon the apricot preserves over the ricotta, creating a vibrant and fruity layer. Use a spatula to distribute the preserves evenly.
- Sprinkle the sliced almonds over the top of the preserves, covering the surface with a decorative and crunchy almond layer.
- Place the crostata in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let the crostata cool in the pan for 15-20 minutes. Carefully remove the tart from the pan and transfer to a serving plate.
- Allow the crostata to cool completely before slicing. This will help the filling set and make it easier to serve.
- Slice into 8 equal portions and serve at room temperature. Optional: dust with powdered sugar or garnish with fresh mint leaves before serving.
Tips
- Keep your butter ice-cold when making the crust - this ensures a flaky, tender texture
- Don't overwork the dough; mix just until it comes together to prevent a tough crust
- Chill the dough for at least 30 minutes to relax the gluten and prevent shrinkage
- Use a removable bottom tart pan for easy serving and beautiful presentation
- Let the crostata cool completely before slicing to help the filling set properly
- For extra elegance, toast the almonds lightly before sprinkling on top for enhanced flavor
- Store leftovers in the refrigerator and bring to room temperature before serving for the best taste and texture
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 70mg
