Cream Cheese Crostata With Orange Marmalade Food
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
Categories Nut Dessert Bake Cream Cheese Orange Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For crust:
- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared 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.
- For filling:
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
As published in Bon Appetit, Crostata con Crema di Formaggio e Marmellata di Arance Amare was touted as being one of the most popular desserts at Restaurant Zibibbo in Florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. Actually, I did not try the crust recipe, as I had an extra crust already made that I needed to use so I used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to Chef Benedetta Vitali of Zibibbo.
Provided by GaylaJ
Categories Dessert
Time 2h33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust:.
- Mix flour and sugar 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.
- 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.
- For filling:.
- Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
- Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
- Can be made 1 day ahead; cover and chill.
Nutrition Facts : Calories 488.7, Fat 26, SaturatedFat 14, Cholesterol 77.1, Sodium 109.2, Carbohydrate 61.3, Fiber 1.3, Sugar 38.4, Protein 5.4
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
(Crostata con Crema di Formaggio e Marmellata di Arance Amare) Florentines aren't big dessert-eaters, so many menus have a limited array of sweets. Not so at Zibibbo. Chef Vitali's delicious selection includes this cream cheese tart, which is one of the restaurant's most popular desserts. What to drink: An estate-bottled Vin Santo.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preparation Crust
- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared 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. Filling
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. DO AHEAD Can be made 1 day ahead. Cover; chill. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Restaurant Desserts Slideshow.
ORANGE CREAM CHEESE SPREAD
Delicious on toasted tea breads or bagels. I developed it to liven up a bland tea bread I had made. Prep time does not include chilling time.
Provided by Okra4540
Categories Lunch/Snacks
Time 10m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In small bowl, mix all ingredients well.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 41.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 23.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.1, Protein 0.6
ORANGE CREAM CHEESE FROSTING
Great on Carrot Walnut Cookies (see recipe).
Provided by Debbie Rowe
Categories Desserts Frostings and Icings Cream Cheese
Yield 50
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
- Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
- Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g
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- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared 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.
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. DO AHEAD Can be made 1 day ahead. Cover; chill.
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