Crostata con Crema di Formaggio e Marmellata di Arance Amare

Cream Cheese Crostata with Orange Marmalade

Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes

Nonstick vegetable oil spray

Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted

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 (if the dough will not come together, add 1 tsp ice water and gently mix). Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.

Preheat oven to 400°F. Spray 9-inch-diameter pie pan 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.)