Jam and Ricotta Crostata

  • Clock Icon Prep 30 mins Cooking 35 mins
  • Dinner Icon Serves 8

Another absolute favourite of mine – the classic crostata is perfect for picnics, morning/afternoon teas or even pudding. And once you’ve got the hang of the pastry, the filling is a cinch. Feel free to leave out the ricotta step, pure jam is also pure gold. But I prefer my jam crostata’s with a soft pillow of vanilla-spiked ricotta.

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Ingredients

  • 1 quantity sweet shortcrust pastry
  • 1 cup jam of your choice

For the ricotta filling

  • 1 cup ricotta cheese
  • ¼ cup icing sugar
  • 1 vanilla bean
  • 3 eggs

Instructions

1

For the filling, whisk together all ingredients until well combined. Place the jam in a small saucepan and gently heat.

2

To roll out the crostata, first cut away about 1/3 of the pastry and roll out the remaining 2/3 until a large disc about 4mm thick.

3

Gently transfer the pastry to line a 22cm fluted, loose-bottomed tart tin.

4

Trim excess, leaving a 1cm border and fold this down into the edge of the tin to ‘reinforce’ the crostata’s sides.

5

Finally, spoon the ricotta mixture across the crostata’s base and top with the jam.

6

Roll out the remaining pastry and cut into about 10 strips, arrange five of these across the top of the tart and then spin it around and criss-cross the remaining five strips in a lattice pattern on the other side.

7

Trim any excess, sprinkle with the caster sugar and place in the oven to cook for 35 minutes or until the pastry is golden brown.

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