crostata di ricotta

Crostata di Ricotta e Marmellata di Mirtilli – A Traditional Italian Recipe

crostata di ricottaCrostata di Ricotta e Marmellata di Mirtilli

Ricotta and blueberry jam tart

Ingredients (serves 8-12)

• 2 quantities short crust pastry
• 500 g cow’s milk ricotta
• 250 g blueberry jam
• 60 g icing sugar
• 2 pinches cinnamon powder
• 1 egg to seal the tart


Mix the ricotta, icing sugar and cinnamon. Roll the pastry to a thickness of about 3 mm and cut out 2 disks, one bigger than the other. Put the smaller one into the fridge. Line a 26 cm diameter tart tin with the bigger disk. Poke a few holes on the bottom of the tart and bake it in a 180 °C oven for about 8 minutes. Spread the jam onto the base then add the ricotta. Brush the edges with a beaten egg then form a pastry lid and secure it around the edges. Cook in a 200 °C oven for about 12 minutes until the pastry is golden. Let it cool, remove from the mould and serve with a dusting of icing sugar.