Pie with ricotta and cherry
Crostata ricotta e visciole is a roman cherry pie with ricotta and sour cherries is a typical dessert of Roman Jewish cuisine. However, this specific recipe, is not the traditional one. The original one is prepared without ricotta, but it is an excellent variant to try. Both variants are popular today.
It’s more original sibling is called crostata visciole.
8-10 persons
Cooking time : 1 hrs. 30 min.
FOR THE SHORTCRUST PASTRY:
FOR THE FILLING
Prepare the shortcrust pastry for the pie. Form a fountain of flour on a work surface, then add the softened butter in cubes in the middle and mix it slowly with the flour, then add the sugar, eggs, grated lemon peel and baking powder.
Knead until the mixture is smooth and non-sticky. Shape it into a ball, wrap it in cling film and put it to rest in the refrigerator for at least 30 minutes.
Pass the ricotta through a sieve, then add the eggs, sugar and lemon zest. Mix.
Take the short crust pastry from the refrigerator, remove a third and set it aside, spread the rest with your hands in a 24 cm diameter pan previously greased and floured, covering the edges as well.
Prick the entire bottom of the tart with a fork, then pour the ricotta filling into it. Level well and spread the sour cherry jam on top.
Form the strips with the short crust pastry previously set aside and place them on top of the tart to form the classic cross pattern.
Bake in the oven at 180 ° C for about 30/40 minutes.
It you cannot get the sour cherry jam, use regular cherry jam
Some recipes would add three table spoones of Samcuca
