Cherry and Ricotta Italian Crostata: A Classic Dessert at Home

Fall is the time for baking – pies, tarts, crostatas. I had always thought of crostata as a free form pie. A quick way to wrap up fruit fillings. Then I went to Rome.

I discovered Italians do it differently and dare I say – better. 

What is an Italian crostata?

If you look up crostata online here in America you will most likely find a pie without a pie pan. A pie crust rolled out, fruit fillings plopped in the middle, and crust edges folded over to keep the filling in without fussing with getting it into a pie pan.

Italian crostata is less free form and more like a tart. Made in a springform pan it has a well-structured crust and often has a top crust. Unlike its French cousin, the galette (which is what American crostata is often compared to), an Italian crostata is clean and precise.

Made with a classic shortcrust pastry the Italian crostata has a sweet crumbly crust that is sort of a mix between a shortbread cookie and pie crust. With sugar incorporated into the crust, this style of pastry is perfect for more sour or tart fillings.

You will find it throughout Italy with a variety of fillings – blind baked with a jam or curd filling, chocolate, ricotta, nutella, and pretty much anything you can think up. 

Crostata Ricotta e Marmellata di Visciole

One of the most well-known varieties of this dessert is crostata ricotta e marmellata di visciole. This sour cherry and ricotta tart is a mix of sour and sweet and a bit like an Italian cheesecake.

Sour cherry jam is layered or mixed with sweetened ricotta and placed in a shortcrust pastry shell. Often you will find it with a latticed pastry top, but it can also be made with a full top crust or none at all. 

Baked low and slow the crostata comes out with a buttery crust and a smooth ricotta filling. This sweet treat is popular at Easter time but can be found year-round at bakeries throughout Rome. It is especially popular in the Jewish quarter of the city.

After wandering the endless alleyways of the historic city, a slice of crostata and an espresso are a great way to recharge. Here are a few of our favorite spots in Rome to enjoy a slice:

• Boccione l’antioc forno
• Forno Campo de’ Fiori
• Pasticceria Regoli

Make your own Cherry and Ricotta Crostata

This classic Italian dessert is actually very easy to make. The crust can be prepared ahead of time and chilled to use later. If you can’t find sour cherry jam, your favorite cherry jam will do.

We love the look of the layers once the crostata is sliced, but feel free to mix the ricotta and jam layers or create a beautiful swirl with the jam. We also love to throw in dark chocolate chunks, but those are totally optional (and not traditional).

Letting the tart chill once baked makes it easier to slice for serving and really keeps the layers separated for a beautiful presentation. But, if like us, you just can’t wait the crostata will be just as delicious.

We hope you enjoy this little taste of Rome!

Crostata Ricotta e Marmellata di Visciole

• Author: Ashley
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 crostata 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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Description

Sour cherry and ricotta crostata is a classic Italian dessert popular in Rome. This easy dessert is sure to impress and brings a taste of the Jewish Quarter to your home.

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Ingredients

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Shortcrust Pastry

• 300g flour
• 120g granulated sugar
• 150g cold unsalted butter, cubed
• 3 egg yolks
• pinch of salt
• grated zest of 1 lemon

Filling

• 10oz jar sour cherry jam (or cherry jam with less sugar; I use Polaner All Fruit Jam)
• 425g container of ricotta
• 6–7 Tbsp granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup mini chocolate chips or chopped dark chocolate

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Instructions

1. Make the crust by combining flour, salt, and sugar in a large bowl.
2. Add the cubed cold butter and cut into the flour mixture until a pebbly dough forms.
3. Add the egg yolks and lemon zest. Combine until the dough sticks together.
4. Turn the dough out onto a lightly floured surface. Work into a ball. Flatten and wrap in plastic.
5. Leave the dough in the fridge 30 minutes to let the butter cool down again.
6. While the dough cools, make the filling and preheat the oven to 350 degrees F.
7. In a medium bowl, combine the ricotta and sugar until creamy. Add the egg and vanilla and stir well.
8. Remove the dough from the fridge. Set aside 1/3 of the dough for the top.
9. Gently press the dough into the springform pan coming up the sides about an inch.
10. Prick the bottom of the pan with a fork. Spread the jam, pour on the ricotta mixture, and level the top.
11. Using the remaining dough make your desired top. The traditional way is lattice, but we often cut shapes and decorate the top. If making lattice, press the edges with a fork to seal them.
12. Bake the crostata 50 mins or until the top is golden.
13. Cool the crostata and remove it from the pan.
14. Before servings sprinkle with a dusting of powdered sugar.
15. Enjoy with espresso, tea, or a good glass of wine.

 

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Notes

• The dough can be frozen for up to a month before being used. Let it soften in the fridge before using.
• We found it easiest to slice and maintain the layers by letting it chill in the fridge once cool.