Peaches & Cream Crostata

• 1-1/4 cups flour
• 1/3 cup sugar
• 1 egg yolk
• 1/2 cup cold unsalted butter, cut into small pieces
• 2 cups Philadelphia Peach Cream Cheese Product
• 3/4 cup mascarpone cheese
• 1/2 cup Kraft Pure Orange Marmalade, warmed
• 1/2 cup sliced almonds, toasted

1. Mix flour and sugar in medium bowl.
2. Make a well in centre.
3. Add egg yolk; mix with your hands until well blended.
4. Add butter; continue to mix until mixture is well blended and pulls away from side of bowl.
5. Shape into ball; wrap tightly with plastic wrap.
6. Refrigerate at least 1 hour.
7. Preheat oven to 400F.
8. Spray 11x 7-1/2-inch tart pan with removable bottom with cooking spray.
9. Press dough evenly onto bottom and 1 inch up sides of pan.
10. Bake 18 min.
11. or until golden brown.
12. Cool.
13. Combine cream cheese product and mascarpone cheese.
14. Spread onto bottom of crust; top with marmalade.
15. Refrigerate at least 1 hour.
16. Sprinkle with almonds just before serving; cut into16 bars.
17. Store in tightly covered container in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/peaches-cream-crostata-88912.aspx (may not work)