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Cherry Ricotta Crostata

Crostata Ricotta e Visciole (Ricotta and Sour Cherry Tart)

This Italian classic from Rome’s Jewish Ghetto combines a smooth ricotta filling with tangy sour cherry jam, nestled in a tender shortcrust. Traditionally made for June’s Shavuot festival, it’s now enjoyed year-round, balancing sweetness and tartness in every bite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian, Roman, Jewish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pasta Frolla (Shortcrust):
  • 400 grams 00 or pastry flour
  • 150 grams sugar
  • Pinch of salt
  • 200 grams softened butter
  • 4 egg yolks or 3 whole eggs
  • 1 tablespoon milk or water optional
For the Ricotta Filling:
  • 400 grams drained ricotta cheese sheep’s milk or cow's milk
  • 125 grams sugar
  • 1 egg optional, for firmer filling
For the Cherry Jam Filling:
  • 350 grams sour cherry jam or homemade visciole jam
  • A drizzle of sambuca or vanilla extract optional
For the Assembly:
  • Zest of 1 lemon optional, for extra flavor

Method
 

Make the Pasta Frolla:
  1. In a large bowl, combine 400g flour, 150g sugar, and a pinch of salt.
  2. Add 200g softened butter and mix until the mixture resembles coarse sand.
  3. Add 4 egg yolks (or 3 whole eggs) and mix, adding a bit of milk or water if the dough is dry.
  4. Quickly knead the dough until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
Prepare the Ricotta Filling:
  1. Drain the ricotta for at least 1 hour in a fine-mesh sieve.
  2. Whisk the ricotta and 125g sugar until smooth and creamy.
  3. Optionally, add 1 egg for a firmer consistency.
Prepare the Cherry Jam:
  1. If using homemade jam, cook pitted sour cherries with sugar and lemon juice for 30 minutes until thick. Let it cool.
Assemble the Tart:
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the chilled dough. Use a larger portion for the bottom crust and a smaller one for the top.
  3. Press the bottom dough into a 9-inch tart pan, trimming any excess.
  4. Spread the cherry jam evenly on the crust.
  5. Pour the ricotta mixture over the jam.
  6. Roll out the top dough, cover the tart, and seal the edges.
Bake:
  1. Brush the top crust with an egg wash for a golden finish.
  2. Bake for about 45 minutes or until the crust is golden and the filling has set.
Cool and Serve:
  1. Let the tart cool for at least 2 hours, preferably overnight, to allow the flavors to meld.
  2. Serve at room temperature, optionally dusted with powdered sugar.

Notes

  • This dessert can be made ahead of time. It stores well in the fridge for up to 2-3 days.
  • For a more authentic flavor, use sheep's milk ricotta and sour cherry jam if available.
  • The lemon zest adds a nice fresh contrast to the rich filling, but it’s optional.
  • If you don’t have sour cherry jam, any tart fruit preserves can be used, but the result will differ slightly in flavor.