Ricotta And Cherry Jam Crostata (Crostata Di Ricotta E Visciole)

1. 1

   For the pastry crust, combine the flour and sugar in a bowl. Add the butter and rub into the flour until the mixture appears crumbly (alternatively, pulse together in a food processor). Add the lemon zest, the egg and yolk and combine until the pastry just comes together into a smooth ball. Rest the pastry in the fridge for 30 minutes or overnight.

2. 2

   In the meantime, prepare the ricotta filling by beating the ricotta, eggs and sugar until smooth and creamy.

3. 3

   When the dough has rested, take about two-thirds of the dough and, on a floured surface, roll this to about 1/8 inch thickness to cover a 26cm or 10 inch pie dish. Trim the edges.

4. 4

   Spread the jam over the pastry dough. Pour the ricotta mixture over this and smooth out the surface.

5. 5

   With the remaining third of the pastry dough, roll on a well floured surface to 1/8 inch thickness and cut into strips about 1/2 inch wide, if you want a lattice top. Layer the strips in a criss-cross pattern over the top and secure the ends on the edges of the pastry with a dab of water or the leftover egg white. If doing this without a top, save this dough for another use in the freezer.

6. 6

   Bake the crostata at 350u00b0F for 25 minutes or until lightly golden and the centre of the crostata feels springy.

* Per serving · 4 servings · Values may vary.

No additional tips available.