Ricotta & Apricot Jam Crostata

Ricotta & Apricot Jam Crostata

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For the crust:

  • 1 egg, organic free range
  • 100 ml vegetable oil (I used peanut oil)
  • 150 g sugar (I used granulated sugar)
  • 1 small organic lemon, juice and zest
  • 300 g flour 00 (or organic unbleached all purpose)
  • 8 g baking powder (1/2 packet)
  • 1 tsp vanilla

For the filling:

  • 250 g ricotta
  • 1 egg yolk
  • 30 g powder (icing) sugar
  • 300 g jam, more or less, any kind you like


  1. Preheat the oven to 350° F (180° C) and line a spring form cake pan with oven paper (I used one with a diameter of 20 cm). Set aside.

For the crust:

  1. In a large bowl add sugar, egg, vegetable oil, lemon juice and zest, vanilla. Mix the ingredients using a wooden spoon or a whisk.
  2. In another bowl whisk together flour and baking powder.
  3. Add the dry ingredients to the wet and mix until well blended. Form a ball and set to rest in the fridge while you make the filling.

For the filling:

  1. In a medium sized bowl work vigorously the ricotta, the egg yolk and the powder sugar until smooth (I used a wooden spoon).

Assemble the Crostata:

  1. Take the dough out of the fridge. Divide the dough leaving a 1/4 out to make the lattice top. Using your hands, press the dough at the bottom and the edges of the cake pan.
  2. Add the ricotta mixture and level it slightly.
  3. Finally, spoon the jam over the ricotta and smoothen the surface.
  4. Flatten the set aside dough and make a lattice top by cutting strips (about 2 cm wide) with a knife or a cutting tool.
  5. With an offset spatula pick up strips and place in a lattice pattern cutting any excess off the edge.
  6. Bake the Ricotta and Apricot Jam Crostata in the preheated oven for about 30 minutes, or until nice and golden.
  7. Take out of the oven and let it cool completely before slicing.
  8. Keep any leftover in the fridge.


You can use a stand mixer to mix the batter.


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