Recently, my husband pointed out that we had TWO jars of cherry preserves, TWO jars of fig jam, and an unruly assortment of other jams, jellies, and preserves in the fridge. I was accused of jam overpopulation. I admitted to accidently opening a new jar of cherry preserves (my favorite) without realizing we already had one in the fridge, but I still maintain the other jars were not my fault…. However, in the spirit of providing a solution to this problem, I offered to make a ricotta crostata with what was left in one of the jars of cherry preserves. One less jar in the fridge, and attention diverted to dessert. A win-win.
Actually, a ricotta crostata is always a win-win; the sweet ricotta is beautifully creamy and you can use any preserves or jam of your liking, though the most traditional way of preparing this Italian sweet is with cherry preserves. Second, the dough for this crostata comes together in a food processor, adding speed and ease to the recipe’s many virtues. And finally, a crostata not only makes a great dessert, but a tasty breakfast as well — and a good accompaniment to afternoon tea or coffee.
You can also let your creative side loose on the top crust; I made a very simple (unwoven) lattice with scalloped strips this time around.
Crostata Ricotta e Visciole
Recipe inspired by (and translated from) Antonio Romano Runchef
Note: This recipe is best made using a kitchen scale to weigh the ingredients.
Tart Dough:
225 gr. sugar (about 1 1/8 c.)
grated zest of one lemon
250 gr. butter (2 sticks + 1 tbsp)
120 gr. eggs (I used 3 yolks + 2 whole eggs, carefully adding the white of the last egg until I got to 120 gr.)
1 tsp. vanilla
pinch of salt
500 gr. flour (I used all-purpose; you can also use 00)
Filling:
450-500 gr. ricotta (16-oz. container); I try to find ricotta that is not super wet. Here in the U.S., I like Bel Gioioso Ricotta con Latte. I pour out any little liquid that may have collected in the container and dab the top with a paper towel to remove any extra moisture.
100 gr. sugar
250 gr. cherry preserves (about 3/4 c.)
Directions:
1. Place the sugar and lemon zest in a food processor and pulse until combined.
2. Cut the butter into cubes. (Note: An easy way to cut butter into cubes is to use a bench scraper; cut the sticks lengthwise into quarters, then chop into cubes. ) Add the butter cubes to the sugar in the food processor and continue to pulse until incorporated; the butter will look grainy. Add the eggs and vanilla and process until well combined.
3. Add the flour and sprinkle the pinch of salt over. Process just until a smooth dough forms.
4. Turn the dough onto a floured countertop and roll into a thick log. Pat into a rectangle, wrap in plastic film (or put in a sealable bag) and refrigerate for 2 hours.
5. Meanwhile, butter a tart pan. Make the ricotta filling by mixing the ricotta and sugar together; let it sit, stirring occasionally, until the sugar is fully incorporated.
6. Cut the dough into a 2/3 piece and a 1/3 piece. Return the 1/3 piece to the refrigerator. Roll the 2/3 piece into a circle about 3 inches wider than your tart pan. Carefully drape the dough over the pan, lifting it gently to tuck it into the inner diameter of the pan. If any dough overlaps the edge, press on it to crimp it off. Save the extra dough.
7. Spoon 2/3 of the preserves ( 1/2 c.) over the base of the tart. Carefully add the ricotta mixture, smoothing the top as best as possible. Dollop the remaining preserves across the top of the ricotta mixture and gently swirl.
8. Roll the remaining 1/3 piece of dough into a rectangle at least as long as the diameter of your tart pan. Cut into 10 strips, and lay the strips in a diamond pattern across the top of the tart. (You can also re-use any extra dough you have leftover from lining the tart pan, to make the 10 strips.)
9. Bake the crostata at 170C/340F for about 35 minutes, or until the lattice is golden. Let cool and then serve.
Perennial Pastimes 