Ricotta and Strawberry Jam Crostata

Name: Ricotta and Strawberry Jam Crostata
Total time: 3600 s
Yield: 2 cups all-purpose flour (250 grams) servings
Ingredients: 10 1/2 tablespoons unsalted butter (150 grams); 2 egg yolks (about 1 1/2 ounces or 40 grams); 1/2 cup sugar (100 grams); 1 lemon; 1 pinch salt; 1 teaspoon baking powder; 1 1/4 cups ricotta cheese (300 grams); 3 tablespoons sugar (40 grams); 3/4 cup strawberry jam (200 grams)

chiara @chiara76

lombardia

This is absolutely delicious when eaten cold from the fridge—it’s very reminiscent of cheesecake. Super easy to make and sure to be a hit with everyone.

chiara @chiara76

lombardia

This is absolutely delicious when eaten cold from the fridge—it’s very reminiscent of cheesecake. Super easy to make and sure to be a hit with everyone.

Saved

Ingredients

1 hour

2 cups all-purpose flour (250 grams) servings

10 1/2 tablespoonsunsalted butter (150 grams)
2egg yolks (about 1 1/2 ounces or 40 grams)
1/2 cupsugar (100 grams)
1lemon
1 pinchsalt
1 teaspoonbaking powder
Filling
1 1/4 cupsricotta cheese (300 grams)
3 tablespoonssugar (40 grams)
3/4 cupstrawberry jam (200 grams)

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Steps

1 hour

1

Make the shortcrust pastry by placing the flour and room temperature butter in a food processor with the zest of half a lemon, sugar, salt, baking powder, and finally the egg yolks. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
2

Roll out the pastry on parchment paper and place it in a 8-inch (20 cm) pie dish. Mix the ricotta and sugar together until smooth, then spread the mixture evenly in the crust.
3

Spread the strawberry jam on top. I used homemade jam with fresh strawberries.
4

Use the remaining pastry to make strips and arrange them in a lattice pattern over the crostata.
5

Bake at 340°F (170°C) with convection for 40 minutes. Enjoy your dessert!