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Crostata Ricotta e Visciole

Traditional Crostata Ricotta e Visciole Recipe
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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.

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