Crostata di Ricotta e Visciole

Ingredients

• 600 g sour cherries (pitted)
• 120 g sugar (for the cherry confettura)
• 300 g flour (for the pastry)
• 100 g sugar (for the pastry)
• salt (2 pinches for the pastry)
• 0.5 lemon zest (zest of 1/2 lemon)
• 200 g butter (cold, cut into blocks)
• 1 egg
• 2 tbsp water (cold, for the pastry)
• 3 L milk (for homemade ricotta)
• 250 ml cream (for homemade ricotta)
• 9 g citric acid
• 3 tbsp water (to dissolve citric acid)
• 600 g ricotta (freshly made or store-bought)
• 120 g whipping cream (add more if ricotta is dry)
• 100 g sugar (for the filling)
• salt (2 pinches for the filling)

Steps

1. 1

   Prepare the sour cherry confettura: Pit 600g of sour cherries. Place them in a pot and add 120g of sugar (approximately 20% of their weight).

2. 2

   Cook the cherries on the stove for around 30 minutes until they become thick and jammy. Keep in mind they will thicken further as they cool. Transfer to the fridge to chill.

3. 3

   Prepare the pastry: In a food processor, combine 300g flour, 100g sugar, 2 pinches of salt, and the zest of 1/2 a lemon. Pulse to combine.

4. 4

   Add 200g of fridge-cold butter blocks to the processor. Process until the mixture reaches a sandy texture.

5. 5

   Add 1 egg and 2 tablespoons of cold water. Pulse for no more than 10-20 seconds until the dough just starts to come together.

6. 6

   Turn the dough out onto a work surface and gather it into a ball without over-kneading. Separate into two pieces (one larger for the base, one smaller for the top). Wrap in cling film and rest in the fridge for at least 1 hour.

7. 7

   Prepare the ricotta: Pour 3L milk and 250ml cream into a pot. Heat while stirring continuously to avoid scorching until the temperature reaches just under 90°C (194°F).

8. 8

   Combine 9g citric acid with 3 tablespoons of water. Turn off the heat and gently stir the acid mixture into the hot milk using a spatula.

9. 9

   Let the mixture sit for 20 minutes until the curds have separated and the whey is mostly clear.

10. 10

    Strain the curds and let them drain for 30 minutes. Do not drain too long; the ricotta should retain some moisture and not be dry.

11. 11

    Roll out the pastry: Take the larger piece of rested dough, dust with flour, and roll it out into a thin round, rotating frequently.

12. 12

    Lay the pastry over a 20-22cm cake ring or form. Press it into the corners using a piece of pastry overlap. Place the lined form back in the fridge to chill.

13. 13

    Finish the filling: Combine 600g of the fresh ricotta with 120g whipping cream, 100g sugar, and 2 pinches of salt. Use a spatula to mix gently, keeping some texture rather than making it perfectly smooth.

14. 14

    Assemble the crostata: Spoon a generous layer of the chilled sour cherry confettura onto the base of the pastry.

15. 15

    Fill the rest of the form with the creamy ricotta mixture and smooth the top slightly.

16. 16

    Roll out the smaller piece of pastry for the top. Brush the edges of the bottom pastry with water, lay the top piece over, and press the edges to seal. Trim the overlap and crimp the edges.

17. 17

    Make a small hole in the middle of the top crust for steam to escape.

18. 18

    Bake on the lowest rack of a preheated 180°C (350°F) oven for 40 to 60 minutes until golden brown.

19. 19

    Allow the crostata to cool completely to room temperature before unmolding. For best results, eat on the same day.

Notes

The author notes that this pastry is best eaten on the same day to ensure the crust stays crunchy while the filling remains soft. If the ricotta feels too dry when mixing the filling, add a little extra whipping cream.

Nutrition per serving

• dessert
• pastry
• Italian
• Jewish-Italian
• baking
• ricotta
• cherries
• crostata