Some desserts capture the heart of a city, and Crostata Ricotta e Visciole does exactly that. This classic Roman tart combines a buttery pasta frolla crust with two simple fillings: creamy ricotta and tangy sour cherries. Together, they create a dessert that feels both rustic and elegant.

Every bite offers a delicious contrast. The ricotta is smooth, light, and mildly sweet. The visciole, or Italian sour cherries, add a bright, tart flavor that cuts through the richness of the cheese. A crisp pastry shell and a traditional lattice top bring everything together.

Although you can now find this tart across Italy, it remains one of Rome’s signature desserts. Families serve it at Sunday gatherings, holidays, and special occasions. Local bakeries prepare it fresh every day, keeping a centuries-old tradition alive. Its lasting popularity proves that simple ingredients often create the most memorable desserts.

The roots of Crostata Ricotta e Visciole

Crostata Ricotta e Visciole began in Rome’s historic Jewish Quarter, the Ghetto Ebraico. For centuries, the Jewish community shaped many of the city’s best-known dishes by making the most of local ingredients. This tart became one of their greatest culinary traditions.

A popular story connects the dessert to the 16th century. At that time, papal authorities taxed and controlled dairy products sold by Jewish residents. According to local tradition, bakers covered fresh ricotta with sour cherry preserves and sealed both beneath a layer of pastry. The topping helped conceal the valuable cheese during inspections. Historians continue to debate the story, but Romans have passed it down for generations.

The filling reflects the region itself. Fresh sheep’s milk ricotta brings a creamy texture and delicate flavor. Tart visciole, small wild cherries that grow in central Italy, add a bold, fruity contrast. Together, they create the balance that makes this dessert unforgettable.

Over the years, the tart spread beyond the Jewish Quarter and into bakeries across Rome. It remains especially popular in the city’s historic neighborhoods, where many pastry shops still follow family recipes handed down through generations.

Today, Crostata Ricotta e Visciole stands as more than a traditional Italian dessert. It tells a story of resilience, community, and creativity. Every slice celebrates Rome’s rich culinary heritage and reminds us that some of Italy’s finest recipes began with simple ingredients and generations of skilled hands.

Typical Ingredients

Traditional Crostata Ricotta e Visciole uses a handful of simple, high-quality ingredients that let each flavor shine.

For the Pasta Frolla (Shortcrust Pastry)

All-purpose flour
Unsalted butter
Granulated sugar
Eggs
Lemon zest
Fine salt
Vanilla extract (optional)
Baking powder (optional)

For the Ricotta Filling

Whole-milk ricotta
Granulated sugar
Egg
Lemon zest
Vanilla extract (optional

For the Visciole Filling

Visciole (Italian sour cherry preserves or jam)
Whole sour cherries in syrup (optional)

Optional Garnishes

Powdered sugar, for dusting
Fresh sour cherries or cherries (when in season)
Lemon zest for a fresh finish

The authentic Roman version relies on three key ingredients:

Fresh sheep’s milk ricotta, which gives the filling a rich, creamy texture and delicate flavor.
Visciole, small, tart wild cherries from central Italy, usually preserved as a thick jam or compote.
Pasta frolla, a buttery Italian shortcrust pastry that bakes into a tender yet crisp shell with its signature lattice top.

These simple ingredients create the perfect balance of buttery pastry, creamy ricotta, and bright, tangy sour cherries that has made Crostata Ricotta e Visciole a beloved Roman dessert for generations.

Traditional Crostata Ricotta e Visciole Recipe
Crostata Ricotta e Visciole—it’s one of those desserts that just makes you feel at home from that very first bite. You’ve got this tender, buttery crust that hugs layers of creamy ricotta and those bright, tangy sour cherry preserves. It’s honestly the perfect mix of rich and tart flavors that dance on your palate.And the best part? It’s made with simple ingredients that come together to create something truly special. Whether you’re serving it up on a festive holiday table or enjoying a slice with your afternoon coffee, it’s just beautiful. This dessert has deep roots in Roman tradition and has been cherished by families for generations. It really shows that sometimes, the simplest recipes are the best ones.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Chill Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pasta Frolla
  • 2¾ cups (345 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¾ teaspoon baking powder
  • ¾ cup (170 g) cold unsalted butter, cubed
  • ¼ teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
Ricotta Filling
  • 2 cups (500 g) whole-milk ricotta, well drained
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
Sour Cherry Filling
  • 1½ cups (420 g) sour cherry preserves (visciole)
  • ¼ cup whole sour cherries (optional)
Finishing
  • 1 egg, beaten (egg wash)
  • Powdered sugar for dusting (optional)

Equipment

Instructions
 

  1. Make the Dough
    In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    Cut in the cold butter until the mixture resembles coarse crumbs.
    Add the egg, egg yolk, vanilla, and lemon zest.
    Mix until a soft dough forms.
    Divide into two portions (about two-thirds and one-third).
    Wrap each in plastic wrap and refrigerate for 1 hour.
  2. Prepare the Filling
    Drain the ricotta for at least 30 minutes if it seems watery.
    Beat together:
    ricotta
    sugar
    egg
    vanilla
    lemon zest
    Mix only until smooth.
    Fold in the whole sour cherries if using.
  3. Assemble
    Preheat oven to 350°F (175°C).
    Grease a 9-inch tart pan.
    Roll the larger dough portion into a 12-inch circle.
    Press into the tart pan and trim excess dough.
    Spread the sour cherry preserves evenly over the crust.
    Carefully spoon the ricotta mixture on top and smooth the surface.
    Roll out the remaining dough.
    Cut into strips and arrange a lattice over the tart.
    Brush the lattice with egg wash.
  4. Bake
    Bake for 45–50 minutes, or until:
    crust is golden brown
    filling is set
    lattice is lightly browned
  5. Cool
    Allow the tart to cool completely.
    Refrigerate for at least 2 hours before slicing.
    Dust lightly with powdered sugar before serving if desired.

Notes

Drain the ricotta well:  Let it sit in a fine-mesh sieve for at least 30–60 minutes to remove excess moisture. This helps create a thick, creamy filling.
Use quality sour cherry preserves:  Traditional visciole preserves have a tart, slightly sweet flavor that gives this dessert its authentic Roman taste.
Keep the dough cold:  Chilled pasta frolla is easier to roll out and holds its shape better during baking.
Don’t overwork the pastry: Mix the dough just until it comes together. Overmixing can make the crust tough instead of tender.
Roll the dough evenly:  An even thickness ensures the crust bakes uniformly and develops a crisp, golden finish.
Bake until lightly golden:  The filling should be set, and the crust should have a rich golden color. Avoid overbaking, which can dry out the ricotta.
Cool completely before slicing:  The filling firms up as it cools, making cleaner slices and improving the texture.
Chill before serving:  A few hours in the refrigerator or overnight allows the flavors to meld and makes the tart even more delicious.
Dust with powdered sugar just before serving:  This simple finishing touch adds a classic bakery-style look.
Serve at room temperature:  The ricotta becomes creamier, and the flavors are more pronounced after the tart sits out for 20–30 minutes.
 

Crostata Ricotta e Visciole Nutrition Facts

Serving Size: 1 slice (1/10 of tart)
Nutrient Amount % Daily Value (%DV)
Calories 465 —
Total Fat 21 g 27%
  Saturated Fat 12 g 60%
Cholesterol 92 mg 31%
Sodium 180 mg 8%
Total Carbohydrate 60 g 22%
  Dietary Fiber 2 g 7%
Total Sugars 32 g —
  Added Sugars 21 g 42%
Protein 10 g 20%
Vitamin D 0.5 mcg 2%
Calcium 150 mg 12%
Iron 2 mg 11%
Potassium 180 mg 4%
% Daily Values (DV) are based on a 2,000-calorie diet. Actual values may vary depending on the specific brands of ricotta, butter, and sour cherry preserves used.
Most of the calories come from the buttery pasta frolla crust, whole-milk ricotta, and sour cherry preserves. The butter and ricotta contribute most of the fat, including saturated fat, while the preserves and sugar in the pastry account for much of the carbohydrate and added sugar content. Ricotta also provides a good source of protein and calcium, making this tart more satisfying than many fruit-based desserts.

Tried this recipe?

Let us know how it was!

Serving

Crostata Ricotta e Visciole is best served slightly chilled or at room temperature when the flavors have had time to fully develop. Let the tart rest for about 20–30 minutes after removing it from the refrigerator before slicing for the creamiest texture and best flavor.

Serve each slice with:

Fresh cherries or a few spoonfuls of sour cherry preserves on the side for added fruit flavor.
A light dusting of powdered sugar for a traditional Italian bakery-style finish.
A spoonful of fresh whipped cream for an extra indulgent touch.
A cup of espresso, cappuccino, or Italian coffee to balance the sweetness.

Storage

Because this tart contains a fresh ricotta filling, Crostata Ricotta e Visciole should be stored in the refrigerator to maintain its texture and freshness.

  • Refrigerator: Cover the tart tightly with plastic wrap or place it in an airtight container. Store for up to 3–4 days. The flavors often become even better after the first day as the ricotta and sour cherry layers continue to blend.
  • Room Temperature: The tart can sit at room temperature for about 2 hours when serving. Avoid leaving it out longer because the ricotta filling is dairy-based.
  • Freezing: You can freeze the baked tart for up to 1 month. Wrap individual slices or the whole tart tightly in plastic wrap, then place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
  • Best Texture: For the best flavor and consistency, allow refrigerated slices to sit at room temperature for 20–30 minutes before serving. This softens the pastry and brings out the creamy ricotta and bright cherry flavors.

Make it a day ahead. Like many traditional Italian desserts, Crostata Ricotta e Visciole often tastes even better the next day, making it an excellent choice for holidays and special occasions.