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Crostata di ricotta e marmellata (ricotta and jam tart)
Crostata di ricotta e marmellata (ricotta and jam tart)
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Indulge in a luscious ricotta and jam tart that transports you to Italy.
Ingredients:
  • 415g (2 3/4 cup) plain flour
  • 100g (1/2 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 6.00 gm baking powder
  • Pinch of salt
  • 180g chilled butter, chopped
  • 1 egg
  • 1 egg yolk
  • 4.40 gm vanilla extract
  • 320g (1 cup) blackberry jam
  • Pure icing sugar, to dust
  • 480g (2 cups) fresh ricotta
  • 70g (1/3 cup) caster sugar
  • 3 eggs
Instructions:
  • In a large bowl, mix together the flour, sugar, lemon rind, baking powder, and salt. Blend in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  • In a bowl, combine the egg, egg yolk, and vanilla. Mix into the flour mixture using a cutting motion with a round-bladed knife until combined. Shape the dough into a disc in the bowl, cover with plastic wrap, and refrigerate for 30 minutes to rest.
  • For the filling, blend the ricotta in a food processor until smooth. Transfer it to a large bowl and mix in the sugar and vanilla using a wooden spoon. Then, whisk in the eggs one at a time until well combined.
  • Preheat your oven to 180°C, then place an oven rack on the lower shelf. Roll out two-thirds of the pastry on a floured surface to a 5mm-thick round shape. Gently line a 3.5cm-deep, 22cm fluted tart tin with removable base with the pastry, trim any excess leaving a 1cm-wide edge, and fold the edge inside the tin, pressing gently to seal.
  • Warm the jam in a small saucepan over medium heat for 1-2 minutes until melted. Allow it to cool for 3 minutes. Fill the pastry case with the filling, then spread the jam evenly on top.
  • On a lightly floured surface, roll out the remaining pastry to a 5mm-thick disc. Use a ravioli wheel to cut the dough into ten 1.5cm-wide strips. Arrange half the strips evenly spaced across the top of the tart, then repeat with the remaining strips in the opposite direction. Press the edges together to seal and trim off any extra dough.
  • 1. Transfer the tart to a baking tray and bake on the lowest oven shelf for 55 minutes, or until golden brown. Allow it to cool in the tin for 15 minutes before moving to a wire rack to cool completely. Dust with icing sugar, slice into wedges, and enjoy!

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