Crostata di Ricotta e ViscioleRicotta and Sour Cherry Tart
A Roman tart associated with the city’s Jewish culinary tradition, combining short pastry, sweetened ricotta, and sour cherry preserves.
Prep
30m
Cook
45m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Crust
- 300gAll-Purpose Flour
- 150gUnsalted Butter (cold and cubed)
- 80gWhite Sugar
- 1pcsEgg
- 3gSalt
- 1pcsLemon
Filling
- 500gRicotta Cheese
- 60gWhite Sugar
- 1pcsEgg
- 250gSour Cherry Jam
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour, white sugar, and salt in a bowl.
- 02
Rub in the unsalted butter until the mixture looks sandy, then add the egg and finely grated zest from the lemon.
- 03
Mix just until a dough forms, flatten it, and chill until firm enough to roll.
- 04
Line a tart tin with the dough and chill again while you prepare the filling.
- 05
Whisk the ricotta cheese with the white sugar, egg, and vanilla extract until smooth.
- 06
Spread the ricotta mixture into the crust, then spoon the sour cherry jam over the top in small pockets.
- 07
Bake at 180°C (356°F) until the crust is lightly golden and the filling is set at 71°C (160°F).
- 08
Let the tart cool completely before slicing.
Ratings & Reviews
Log in to rate and review this recipe.