Crostata di Ricotta e Visciole
A traditional Roman-Jewish enclosed shortcrust tart filled with sharp sour cherry jam and smooth sheep's milk ricotta.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •22 cm tart tin
- •Rolling pin
- •Mixing bowl
- •Whisk
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 54 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 420 kcal
Instructions
- 1
Rub the cold butter into the flour, sugar, and salt until the mixture resembles fine breadcrumbs.
- 2
Add the whole egg and yolk, bringing the ingredients together quickly into a smooth dough.
- 3
Flatten the pastry into a disc, wrap securely, and chill in the fridge for thirty minutes.
- 4
Whisk the drained sheep's ricotta with sugar, lemon zest, and sambuca until completely smooth.
- 5
Cut the chilled pastry into two pieces, keeping one slightly larger for the base.
- 6
Roll the larger pastry piece out and line a greased twenty-two centimetre tart tin.
- 7
Spread the sour cherry jam evenly across the base of the raw pastry case.
- 8
Spoon the sweetened ricotta cream gently over the jam layer and level the surface.
- 9
Roll out the remaining pastry, drape it over the top, and crimp edges tightly to seal.
- 10
Bake at one hundred and eighty degrees Celsius for forty-five minutes until deeply golden brown.
- 11
Cool the tart entirely on a wire rack before turning out and slicing.
Chef's tips
Drain the sheep's ricotta in a fine sieve overnight to remove excess whey and prevent a soggy base. Unlike standard Italian jam crostate which feature a lattice top, this Roman-Jewish classic is strictly baked fully enclosed with a solid top crust.
Ingredient substitutions
- visciole jam → black cherry or sour cherry (amarena) jam
- ricotta di pecora → cow's milk ricotta, drained well, though the taste will be milder
- sambuca → one teaspoon of pure vanilla bean paste
Storage
Store covered in the refrigerator for up to four days, bringing slices to room temperature before eating.
Reheating
Serve at cool room temperature rather than reheating, to keep the ricotta set and fresh.
Common mistakes to avoid
- •Using wet ricotta, which causes the bottom pastry to turn soggy during baking
- •Cutting into the tart while still hot before the filling has set
- •Failing to seal the top and bottom pastry edges, allowing the cherry jam to leak out
Serving suggestions
Cooked Crostata di Ricotta e Visciole?
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