Cream Cheese Crostata With Orange Marmalade Recipes

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.)

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.

Steps:

• I love this because the crust is crunchy and buttery and it goes so well with the tartness of the chocolate.
• Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest. Use the pot of cream as the bottom of a double boiler and melt the chocolate, in a bowl, over the cream. When the chocolate has melted and the cream is heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly and separately. When somewhat warm, whisk the cream and the chocolate together to combine. Put the ganache in the refrigerator to cool.
• Crostata: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse the mixture to blend. Add the butter and continue pulsing to integrate and give the dough the consistency of a "gravel driveway."
• With the processor running, pour 2 tablespoons of ice water through the hole in the top of the machine and process until the dough looks like wet sand, adding more water if necessary, until it finally gathers into a ball.
• Remove the dough from the food processor and flatten it between 2 pieces of floured parchment paper on a baking sheet. Chill and allow it to rest for about 30 minutes. Roll the dough out to 1/4-inch thickness and cut out 8 (5 1/2-inch) circles. Make sure you lightly flour under and over the dough as you roll it.
• Preheat the oven to 350 degrees F.
• Brush any excess flour off the dough before putting a spoonful of the cooled ganache in the center of each circle. Fold the sides up around it, making the chocolate the center of a small "money purse." Arrange them in a single layer on a baking sheet and bake until golden brown, about 12 to 15 minutes. Remove from the oven to a serving platter. Put any remaining ganache in the cavities of the crostada. Serve immediately with sour cream, whipped cream, or ice cream, if desired. Sift some powdered sugar over the crostata and garnish with a pinch of ground cloves, if desired.

Steps:

• To make the crust, combine the flour, confectioners' sugar, almond meal, baking powder, leavening, and salt in the bowl of a food processor fitted with a metal blade and pulse to combine the ingredients. Add the butter and pulse until the crumbs are the consistency of fine wet meal. Whisk the cream, orange flower water, and egg yolk (reserve white for brushing tart later) together in a small bowl and add it to the bowl of the food processor. Pulse until the dough barely comes together. Dust a flat work surface with flour, turn the dough out onto it, and knead the dough for a few minutes until it comes together in a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours and up to three days, or freeze it for up to two months. (Defrost the dough overnight in the refrigerator.)
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh. Cut one-third of the dough from the ball, wrap it in plastic wrap, and return it to the refrigerator. Dust the work surface again with flour and dust a rolling pin with flour. Roll the dough out to 1/4 inch thick. (Depending on the size of your countertop, you may have to roll the dough out in two batches. Cut the dough in half and refrigerate one half while you are rolling the other.) Cut the dough with a 3 1/4-inch round cookie cutter, making the cuts as close together as possible. Pull away the dough scraps from around the circles, bring the scraps together to form a ball, and reroll the dough to cut more circles. Discard the scraps left after rerolling the dough once. Use your fingers to carefully roll the edges of each round of dough toward the center to create a rim about 1/4 inch thick on each tart. (This is a single roll around; your fingers might feel too big to do this, but work slowly and with care and you will get a nice rim.) Transfer the finished tart shell to one of the prepared baking sheets and repeat with the remaining rounds of dough. Place the tart shells in the refrigerator while you prepare the filling.
• To prepare the filling, stir the almond meal, egg whites, confectioners' sugar, cardamom, cinnamon, and nutmeg together in a small bowl.
• Spoon 1 scant tablespoon of marmalade in the center of each tart shell and use a small offset spatula or the back of the spoon to spread the marmalade to the rim. Spoon 1 teaspoon of the almond filling into the center of each tart and spread it out slightly, leaving the marmalade visible around the edges of the tarts. (You may not use all of the almond filling.)
• Remove the dough you placed in the refrigerator and dust a flat work surface and rolling pin with flour, and roll the dough out until it is almost paper thin, about 1/16 inch thick. Use a 2 1/4-inch cookie cutter to cut out as many circles as you have tarts. Place one circle on top of each of the tarts. Brush each top circle lightly with the egg whites and scatter the almonds over the egg wash, dividing them evenly and pressing them down gently to adhere them to the tarts.
• Bake the crostate for 20 to 25 minutes, until they are golden brown, rotating the baking sheets both from front to back and from the upper to the lower racks halfway through baking time so the crostate brown evenly. Remove from the oven and set aside to cool before removing the crostate from the baking sheets. Resist the temptation to break off the pieces of jam that may have spilled out around the crust during baking. It is a pretty detail.
• Vin Santo Del Chianti Classico (Tuscany)

Steps:

• Set oven to 350°Fs (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl combine flour with sugar, baking powder and salt.
• In another bowl beat eggs with milk, oil and orange extract until well combined.
• Mix in marmalade until combined.
• Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
• Divide the mixture between each muffin tin.
• Bake for about 18 minutes or until muffins test done.
• Cool completely.
• For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
• Spread over cooled muffins.
• Store in refrigerator.