RomanItalian
Ricotta and Sour Cherry Crostata
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian crostata filled with creamy ricotta and sour cherries, with a buttery shortcrust pastry base.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1h 25min
- Servings
- 8
- Difficulty
- medium
Ingredients
9 items- FlourFor the pastry
- Cold ButterCold butter, cut into small pieces
- 1 pcsEggOne whole egg for the pastry
- 2 pcsEgg YolksTwo egg yolks for the pastry
- SugarFor the pastry and filling
- RicottaFor the filling
- Lemon ZestLemon zest for the filling
- 1 pcsEgg YolkFor brushing the top
- MilkA drop of milk for the egg wash
Method
- For the pastry: combine flour and cold butter cut into small pieces, rub together until sandy.
- Add one whole egg and two yolks, mix, then add sugar and knead briefly.
- Divide the dough in half on a floured surface, flatten each piece between sheets of parchment paper to about 0.5 cm thickness.
- Refrigerate the dough for about 30 minutes.
- For the filling: mix ricotta, sugar, lemon zest, and a little flour until smooth.
- Line a tart pan with one sheet of pastry, trim the edges.
- Spread the ricotta filling evenly over the pastry.
- Top with the second pastry sheet, press the edges to seal.
- Brush the top with a mixture of egg yolk and a drop of milk.
- Bake at 165°C (330°F) for 50-60 minutes until golden.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
