A traditional dessert from Rome, this crostata combines a delicate pastry shell with a creamy ricotta filling and the sweet-tart flavor of visciole (sour cherries). It is a rustic yet elegant dolce, best enjoyed slightly chilled after a meal.
Ingredients
For the pastry base
- 400 g 00 flour
- 185 g granulated sugar
- 200 g unsalted butter, cold and cubed
- 4 egg yolks
- Zest of ½ lemon
- Zest of ½ orange
- A few drops of vanilla extract
(Alternatively, you may use your favorite shortcrust pastry recipe. The essential note is to flavor the dough with lemon zest, orange zest, and vanilla.)
For the filling
- 500 g fresh ricotta cheese
- 125 g sugar
- 250 g sour cherry jam (preferably morello cherry, or another quality cherry jam)
- 4 tbsp Amarena Fabbri cherries in syrup, drained and halved
- Zest of ½ orange
Method
- Prepare the pastry dough
On a work surface, form a fountain with the flour and sugar. Place the butter cubes in the center, then add the egg yolks on top. Using your fingertips, quickly work the ingredients together until a smooth dough forms. Shape into a ball, wrap in plastic wrap, and let it rest in the refrigerator for at least 2 hours. - Roll out the pastry
Once chilled, roll the dough to about 3 mm thickness. Line the bottom of a 24 cm tart tin (or individual tart shells), trimming the excess. Set aside a portion of dough to create the top layer or “lid.” - Assemble the crostata
- Spread a thin, even layer of sour cherry jam over the base.
- In a bowl, combine ricotta, sugar, and orange zest until smooth. Spoon this mixture over the jam, spreading it gently.
- Distribute the halved Amarena cherries evenly over the ricotta filling.
- Cover and bake
Roll out the reserved pastry slightly thinner (about 2 mm). Place it carefully over the filling to form the top layer. If desired, lightly brush with egg wash for a golden finish.
Bake in a preheated oven at 175°C until the pastry is golden and cooked through. - Cool and serve
Allow the crostata to cool completely, then refrigerate until ready to serve. Best enjoyed chilled, cut into generous slices.
Roman Ricotta Pie: A Traditional Italian Delight
Roman ricotta pie, known in Italian as “Torta di Ricotta,” is a classic dessert from the heart of Italy, particularly beloved in Rome and the surrounding Lazio region. This pie embodies the simplicity and richness of Italian baking, combining a few high-quality ingredients to create a dish that is both comforting and elegant.
Once assembled, the pie is baked until the filling is set and slightly golden on top. The baking process ensures the ricotta mixture develops a delicate, custard-like consistency. After cooling, the pie is typically dusted with powdered sugar before serving.
Roman ricotta pie is enjoyed year-round but is especially popular during holidays and family gatherings. It can be served plain or accompanied by fresh berries, a drizzle of honey, or a dollop of whipped cream.
Cultural Significance.
This pie is more than just a dessert; it represents the Roman approach to cooking: using simple, fresh ingredients to create dishes that bring people together. Its enduring popularity is a testament to the timeless appeal of traditional Italian cuisine.
