Apple Crostata with Almond Cream

You don’t need a special pan for this rustic, free-form tart. Feel free to use other fruits when they’re in season, like pears, peaches, nectarines, or plums.

1⁄2 recipe Cream Cheese Pie Dough (recipe below)

Almond Cream

4 T unsalted butter, softened
1 egg, room temperature
3 T granulated sugar
6 T almond flour
11⁄2 t vanilla bean paste, or extract
1⁄2 t almond extract (optional)
3 large apples
1 egg beaten with 1 T water for egg wash
Demerara sugar, for garnish
2 T unsalted butter, cut into 1⁄2” cubes

Peel, core, and slice the apples 1⁄4” thick.

Make the almond cream by beating the butter with a whisk until smooth. Add the egg and beat in until smooth. Add sugar, almond flour, vanilla, and almond extract. Stir until smooth and uniform.

Flour a work surface and roll dough into a large circle about 1⁄8” thick. Transfer dough to a sheet pan lined with parchment. Spread almond cream to the center of the dough circle, leaving a 2” border all around. You can either mound the apple slices free-form style on top of the almond cream or arrange the slices in a circle or in rows. Brush the 2” border with a little water. Fold the border up and over the edges of the fruit mound. Pinch decoratively to make a pleat. Continue all the way around the circle. Chill crostata in the refrigerator for 15-20 minutes while preheating the oven to 400 degrees.

Remove crostata from the refrigerator, brush dough with beaten egg and sprinkle liberally with demerara sugar. Place cubes of butter on top of the fruit. Bake in the lower half of the oven until the crust is golden and the fruit is bubbling, 35-40 minutes. The underside of the crostata should also be browned. Transfer to a rack to cool for 15 minutes. Slice and serve warm or at room temperature, accompanied by vanilla ice cream or whipped cream.

Cream Cheese Pie Dough

Makes enough for two 9-10” crostatas

3 1⁄2 c all-purpose flour
2 T sugar (optional)
1 t baking powder
1⁄2 t kosher salt
8 oz cream cheese, cold
14 T unsalted butter, cold
3-5 T ice water

Blend flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and cream cheese and pulse several times until fats are the size of small lima beans. Add ice water one tablespoon at a time and pulse until moist clumps form. Gather dough into a smooth ball. Divide in half, flatten into 2 disks. Wrap dough in plastic; refrigerate until cold, at least 1 hour (can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out. Or freeze, for up to 2 months).