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One Pan, No Mess

Crostata Ricotta e Visciole

Crostata Ricotta e Visciole
Prep 30 min Cook 50 min Serves 12 Source

Ingredients

  • 250 g (2 cups) Italian 00 flour (or all-purpose flour)
  • 80 g (1/2 cup) sugar
  • 1 large egg
  • 120 g (8.5 tablespoons) cold butter (cubed)
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • Zest of half a lemon
  • 1 pinch salt
  • 500 g (2 cups) ricotta ((well drained))
  • 2 tablespoons sugar
  • Zest of half a lemon
  • 340 g (1 cup) cherry jam ((preferably sour cherry))
  • 1 large egg
  • 1 beaten egg (for brushing on top)
  • powdered sugar (icing sugar) (for dusting on top)

Steps

  1. 1

    Put all the pasta frolla ingredients into a food processor and blitz until a rough dough has formed. Tip it out onto a clean work surface and knead it together into a smooth ball. Flatten it out into a round disc and then cover in plastic wrap and place in the fridge for 1 hour (can also be prepped 1-2 days in advance).

  2. 2

    Put the drained ricotta in a bowl with the egg, sugar and lemon zest and whisk together until smooth and creamy, set aside.

  3. 3

    Remove the pastry from the fridge and cut slightly more than half for the base.

  4. 4

    Lightly sprinkle your work surface and rolling pin with flour. Roll out the dough to about 1/4 inch (1/2cm) thick and large enough to fit your tart tin. If your pastry is breaking, knead it for a few seconds to warm it up then start rolling it out again.

  5. 5

    Lift the pastry up with the help of your rolling pin and drape it over the tart tin. Carefully tuck it into the sides then roll your rolling pin over the top to cut off the excess.

  6. 6

    Next, spread the cherry jam all over the base of the tart. Dollop the ricotta on top then spread it out into an even layer.

  7. 7

    Roll your remaining piece of pastry out and lay it carefully over the top of the crostata. Roll your rolling pin over the top the seal the edges then place it in the fridge for 30 minutes.

  8. 8

    Preheat the oven to 180C (350F)

  9. 9

    Brush the top of the crostata with beaten egg then bake it in the oven for 45-50 minutes. Remove and let it cool completely before serving. I like to dust our with powdered sugar on top!