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