My sister picked this for her birthday cake.
I put it together for her after I got there. This is best made the day before, as the cream cheese requires getting to room temperature, the crust dough requires at least one hour of resting before baking, the crust requires considerable cooling before putting filling in. And, The filling requires some chilling time before cutting into it. We couldn’t wait, however, and made it from start to finish in just over about 2 1/2 hours. I think it tastes better at room temperature, but doesn’t cut well as it is pretty soft. We really, really liked this as it was as rich as any New York style cheesecake.
- 1 1/2 cups all-purpose flour
- 4 tablespoons sugar
- 1/4 cup sliced almonds, toasted (optional)
- 1 egg yolk
- 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 to 2 tablespoons cold water
- 2 8-ounce packages cream cheese, room temperature
- 4 tablespoons raw sugar, or light brown sugar
- 2/3 cup orange marmalade
- 1/2 cup sliced almonds, toasted
Mix flour, sugar, and toasted almonds 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. In order to bring the dough together without adding more water, I transferred all the dough into the plastic wrap and tightened the plastic wrap around it. *Note-the original recipe calls for 9 tablespoons unsalted butter, and 1/2 of a large egg yolk. Since I find it a little difficult to know exactly what is half of an egg yolk, I reduced the butter by one tablespoon and used the whole egg yolk. It also didn’t call for almonds in the crust, but we couldn’t see how it could hurt!
Preheat oven to 400°F 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. All we had on hand was a regular pyrex dish. This worked fine, but removing the first piece was a little tricky.
- Beat cream cheese and sugar in a medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
- Spread marmalade evenly over filling and sprinkle almonds over. Our marmalade was already at room temperature, but I popped it into the microwave for about 20 seconds to add with the spreading.
The crust was perfect. Adding in a few almonds in the crust was a good idea, as they added a little bit of extra crunch to the perfect butter cookie crust, which shattered perfectly.
From Bon Appetit, May 2005, aka Cream Cheese Crostata with Orange Marmalade.