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crostata ricotta e visciole

Crostata Ricotta e Marmellata di Visciole (Ricotta and Sour Cherry Crostata)

  • Author: Nicoletta
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 people 1x
  • Category: Dessert, Cakes
  • Method: Baking
  • Cuisine: Italian

Description

Crostata Ricotta e Marmellata di Visciole (Ricotta and Sour Cherry Crostata), a delicious and irresistible dessert of the Jewish Roman cuisine. A lemon flavored pasta frolla (shortcrust pastry), filled with a layer of visciole (sour cherry jam or fresh sour cherries), and a layer of sweetened ricotta. To this day, you can enjoy this crostata in Rome in the Jewish Ghetto’s bakeries, or in many restaurants specialized in traditional Roman cuisine.


Ingredients

For the shortcrust pastry:

  • 300 g flour (I used organic, stone ground flour type 1, less refined than 00)
  • pinch of salt
  • 120 g sugar (I used raw cane sugar)
  • 150 g unsalted butter, cold, cubed
  • 3 egg yolks, organic, free-range
  • the grated zest of 1 organic lemon

For the filling:

  • 1 jar (300-350 g) sour cherry jam (visciolata)
  • 400 g sheep ricotta (if you can find it, otherwise any kind)
  • 80 g granulated sugar
  • 1 whole egg
  • 1/2 tsp pure vanilla extract
  • 1 Tbsp Sambuca or rum (optional, in place of the vanilla)

Instructions

For the shortcrust pastry:

  1. In the bowl of a food processor, add the flour, the pinch of salt, the sugar, and mix. Add the cubed butter and pulse until you have a pebbly consistency. Add the egg yolks, and the grated lemon peel. Pulse a few times, or until it is starting to stick together. Pour it onto a work surface and work it into a ball, then flatten it, and wrap it with plastic wrap. Leave it in the fridge for 30 minutes.

For the filling:

  1. In a bowl, pour the ricotta and the sugar, then work it with a fork or a whisk until creamy. Add the egg, and the vanilla or liqueur, if using. Whisk well. You can drain the ricotta if too watery, and also pass it through a sieve to remove any lumps.

Assembly:

  1. Take the pastry out of the refrigerator, remove a third of the dough and set it aside (you will need it for the top).
  2. Preheat the oven to 350°F (180° C).
  3. Butter a 24-cm springform baking pan.
  4. Roll out the bigger piece of dough (if too delicate to roll, place it in the baking pan and press to spread the dough evenly in the pan and up the sides).
  5. Prick the bottom of the dough with a fork, then spread the sour cherry jam evenly. Pour the ricotta filling over the jam. Level well.
  6. Form the wide strips with the shortcrust pastry put aside and arrange them over the ricotta filling to form the classic diamond shape (lattice) pattern. Press the border with a fork to seal.
  7. Bake the crostata in the preheated oven for about 50 minutes, or until golden. Once cooled, take it out from the baking pan.
  8. Ready to serve!

Notes

You can dust icing (powdered) sugar on top.

You can keep it in the fridge for 2-3 days and serve it at room temperature or cold.

You can use fresh sour cherries (200-250 g) in place of the sour cherry jam.

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