Italian pies encompass a rich spectrum of sweet pasticceria and savory torte rustiche, their origins tracing back to ancient Roman offerings, medieval kitchens, and the legendary convent traditions of the Renaissance. Notable examples include the Neapolitan pastiera — first crafted by cloistered nuns in the 1600s — the Ligurian torta pasqualina, and the timeless fruit-filled crostata of medieval origin.
This recipe comes from Lombardy, in Northern Italy. Refreshingly straightforward, it calls for nothing more than a good jar of jam or marmalade and a few pantry staples, yet yields a result that feels deeply authentic. It comes together in under 30 minutes — proof that the best Italian baking rarely requires complexity. For best results, I recommend using lievito vanigliato, an Italian vanilla-scented baking powder that lends a subtle warmth to the pastry.
INGREDIENTS
350 Gr. All purpose flour
120 Gr. Salted butter, melted
2 Large eggs
60 Gr. granulated sugar
8 Gr. lievito vanigliato OR 8 Gr. baking powder + a splash of vanilla
Ricotta cheese 250-275 Gr.
35 Gr. Powder Sugar (or to your taste)
150 Gr. Jam of choice. (4 Tablespoons)
PREPARATION
In a medium-size bowl, whisk the eggs and sugar until fully incorporated. Add the melted butter and continue to whisk until light and airy.
Add flour and lievito vanigliato and mix until a smooth dough forms. Set aside.
In a separate bowl, mix the Ricotta with powdered sugar until smooth and creamy. Taste and adjust sweetness according to taste.
Grease a fluted tart pan with a removable bottom.
Press half the dough into the base, then add a layer of jam of your choice (marmelade, strawberry, orang) followed by the ricotta filling and spread evenly.
Take the remaining dough and crumble it over the top with your hands.
Bake in a pre-heated 350 F or 180 Celsius for 30-35 until golden brown.
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