CROSTATA RICOTTA E MARMELLATA DI VISCIOLE (RICOTTA AND SOUR CHERRY CROSTATA)
- Nicoletta & Loreto published their project Ricotta And Sour Cherry Crostata 02 Jul 09:00
You Will Need
For the shortcrust pastry:
In the bowl of a food processor, add the flour, the pinch of salt, the sugar, and mix. Add the cubed butter and pulse until you have a pebbly consistency. Add the egg yolks, and the grated lemon peel. Pulse a few times, or until it is starting to stick together. Pour it onto a work surface and work it into a ball, then flatten it, and wrap it with plastic wrap. Leave it in the fridge for 30 minutes.
For the filling:
In a bowl, pour the ricotta and the sugar, then work it with a fork or a whisk until creamy. Add the egg, and the vanilla or liqueur, if using. Whisk well. You can drain the ricotta if too watery, and also pass it through a sieve to remove any lumps.
Take the pastry out of the refrigerator, remove a third of the dough and set it aside (you will need it for the top).
Preheat the oven to 350°F (180° C).
Butter a 24-cm springform baking pan.
Roll out the bigger piece of dough (if too delicate to roll, place it in the baking pan and press to spread the dough evenly in the pan and up the sides).
Prick the bottom of the dough with a fork, then spread the sour cherry jam evenly. Pour the ricotta filling over the jam. Level well.
Form the wide strips with the shortcrust pastry put aside and arrange them over the ricotta filling to form the classic diamond shape (lattice) pattern. Press the border with a fork to seal.
Bake the crostata in the preheated oven for about 50 minutes, or until golden. Once cooled, take it out from the baking pan.
Ready to serve!