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In a large bowl, whisk together the flour, sugar, and salt.
Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract.Add the egg mixture to the flour mixture and mix until the dough comes together.
Add the egg mixture to the flour mixture and mix until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F.Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
Transfer the dough to a parchment-lined baking sheet.
Spread the orange marmalade over the center of the dough, leaving a 2-inch border around the edge.
Fold the edges of the dough over the marmalade, making pleats as you go to create a rustic, free-form tart.
Brush the edges of the dough with egg wash and sprinkle with sliced almonds.Bake for 25-30 minutes, or until the crust is golden brown and the marmalade is bubbly.
Let the crostata cool for a few minutes