Ingredients
Instructions
Dough
- In a large bowl, combine flour, sugar, and a pinch of salt. Cut in the lard or butter until crumbly. Add the egg yolk and gradually pour in the wine, mixing until a soft, smooth dough forms. Add a splash more wine if too dry. Knead briefly, then cover and let rest for 30 minutes.
Filling
- In a medium bowl, mix the ricotta with powdered sugar until smooth and creamy. Stir in chocolate chips, cinnamon, and lemon zest if using. Chill in the fridge until ready to use.
- Shape: Roll out the dough to about ⅛-inch thickness. Cut out 4–5 inch circles using a round cutter or bowl. Place about 1 tablespoon of filling on one half of each circle, fold over to form a half-moon, and press the edges to seal (use a fork or pinch and twist for a decorative edge).
- Fry the Pastries: Heat about 2 inches of oil in a deep pan to 340–350°F (170–175°C). Fry cassatelle in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
- Finish & Serve: Dust with powdered sugar while still warm. Enjoy fresh!
Notes
Drain the ricotta well: To avoid a soggy filling, use ricotta that’s been drained for several hours or overnight in a fine mesh sieve or cheesecloth.
Dough consistency matters: The dough should be soft but not sticky. If it feels dry, add a little more wine or water; if too wet, add a bit more flour.
Rest the dough: Let the dough rest for at least 30 minutes to relax the gluten, making it easier to roll out and shape.
Seal edges properly: Whether baking or frying, make sure to pinch the edges tightly to prevent the filling from leaking during cooking.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
**Includes natural sugars from the fruit jam and added sugars in the pastry. Most calories come from butter and sugar in the pastry, while saturated fat comes mainly from the butter. The jam contributes sweetness and added sugars, while the flour provides carbohydrates that give the tart its structure.
Estimated nutrition breakdown for a Crostata di Marmellata (Italian Jam Tart). This is based on a typical homemade recipe using pasta frolla (flour, butter, sugar, eggs) and fruit jam.
Serving size: 1 slice (~1/8 of a 9-inch tart, ~100 g)
Nutrition Facts (Estimated)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 280 | — |
| Total Fat | 12 g | 15% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 45 mg | 15% |
| Sodium | 90 mg | 4% |
| Total Carbohydrates | 38 g | 14% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 20 g | — |
| Added Sugars | 18 g | 36% |
| Protein | 4 g | 8% |
| Calcium | 25 mg | 2% |
| Iron | 1 mg | 6% |
| Potassium | 80 mg | 2% |
**Includes natural sugars from the fruit jam and added sugars in the pastry. Most calories come from butter and sugar in the pastry, while saturated fat comes mainly from the butter. The jam contributes sweetness and added sugars, while the flour provides carbohydrates that give the tart its structure.