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Crostata di ricotta e visciole (Sour Cherry and Ricotta Tart)

Crostata di ricotta e visciole

Roman Sour Cherry and Ricotta Tart

Ingredients

For the crust:

  • 400 g 14 oz 00 or pastry flour
  • 150 g 5 oz sugar
  • a pinch of salt
  • 200 g 7 oz softened butter (and/or lard)
  • 4 egg yolks or 3 whole eggs
  • Water or milk q.b.

For the filling:

  • 400 g 14 oz ricotta cheese, well drained
  • 125 g 4-1/2 oz sugar
  • 1 whole egg optional
  • 1 jar of sour cherry jam usually about 350g/12 oz

Instructions

Preparing the dough

  • In a large mixing bowl (or the bowl of a standing mixer) add the flour, sugar and salt. Mix well.
  • Add the butter and mix again, incorporating until you have a sand-like mixture. Then add the eggs and mix to form a proper dough, adding, if need be, add a spoonful or two of milk or water.
  • Wrap the dough and plastic wrap and let it sit in the refrigerator for at least 30 minutes.

Preparing the ricotta cream filling

  • In another mixing bowl, whisk the ricotta and sugar (and the egg, if using) vigorously until you have smooth cream. Set aside until needed.

Forming the bottom crust

  • When the dough has rested, take it out of the fridge. Divide it into two balls, with one ball slightly larger than the other.
  • Roll out the larger bowl into a round about 30cm (12 inches) in diameter.
  • Lay this round onto your baking vessel a 20cm (9 inch) tart dish or pie plate, making sure to cover the bottom and sides. If using a springform pan, this bottom round should come at least halfway up the sides. Trim off any excess. Puncture the bottom here and there with a prongs of a fork.

Filling the crostata

  • Slather the sour cherry jam to cover the bottom of the crust. Then pour over the ricotta cream and spread it out over the bottom with a spatula.

Forming the top crust

  • Now roll out the other ball of dough into a second round just wide enough to cover the tart dish or pie plate.
  • Lay this second it over the filling, Trim off any excess and then pinch it around the edges to seal the top and bottom crust together.

Baking and serving

  • Bake your crostata in a moderate (180C/350F) oven for about 45 minutes, until cooked through and nicely brown on top.
  • Let your crostata cool completely and rest for at least two hours.
  • Unmold your crostata on to a serving platter and serve, dusted with confectioner's sugar if you like.