Crostata di Ricotta e Ciliega
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 of active prep — 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.
Difficulty: Easy
Prep + Bake Time: ~1 hour
Yield: One 9-inch tart, serves 8
INGREDIENTS
For the dough:
350 Gr. All-purpose flour
120 Gr, Salted butter, melted
2 Large Eggs
60 Gr. granulated sugar
8 Gr. lievito vanigliato (or 8g baking powder + a splash of vanilla extract)
For the filling:
250–275 Gr. Ricotta cheese
35 Gr. Powdered sugar (or to taste)
200 Gr. Cherry jam or any jam of your choice.
PREPARATION
In a medium bowl, whisk the eggs and sugar together until fully combined.
Add the melted butter and continue whisking until the mixture is light and airy.
Add the flour and lievito vanigliato, mixing until a smooth dough forms. Set aside.
In a separate bowl, mix the ricotta with the powdered sugar until smooth and creamy. Taste and adjust sweetness as desired.
Grease a fluted tart pan with a removable bottom.
Press about two-thirds of the dough evenly into the base of the pan.
Spread a layer of jam over the dough, followed by the ricotta filling, smoothing it into an even layer.
Crumble the remaining dough over the top by hand.
Bake in a preheated oven at 180°C for 30–35 minutes, until golden brown.
Note
You can make a quick cherry jam at home – Here is a recipe I use all the time for such occasion
Using 200 grams of cherry chopped up in a medium saucepan. Add two tablespoons of sugar and a dash of vanilla extract. Boil for about 10 minutes.
In a small bowl, add a tablespoon of corn starch and about 2 tablespoons of the juice from the cherry compote and mix well to avoid any lump.
Pour the cornstarch mixture back in the saucepan and cook for 2-3 minutes, until the jam thickens. At this point, you may add two tablespoons of cherry liquor or Kirsch and mix well.
Quick Homemade Cherry Jam
Need a fast, homemade jam for a recipe like the ricotta crostata? This quick cherry compote comes together in about 15 minutes and works beautifully as a filling or topping.
Ingredients
200 Gr. cherries, pitted and chopped
2 Tablespoons sugar
A dash of vanilla extract
1 Tablespoon cornstarch
2 Tablespoons cherry liquid (reserved from cooking)
2 Tablespoons cherry liqueur or Kirsch (optional)
Preparation
In a medium saucepan, combine the chopped cherries, sugar, and vanilla extract. Bring to a boil and cook for about 10 minutes, until the cherries soften and release their juices.
In a small bowl, whisk together the cornstarch and 2 tablespoons of the hot cherry liquid until smooth, making sure no lumps remain.
Pour the cornstarch mixture back into the saucepan and cook for 2–3 minutes, stirring, until the jam thickens.
Remove from heat and stir in the cherry liqueur or Kirsch, if using.
Let cool slightly before using.
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