This simple Italian ricotta crostata is made with an easy olive oil shortcut pastry, a layer of sweet jam and a creamy ricotta filling! You will love this version of the irresistible classic Italian dessert.
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A simple Italian ricotta crostata is a traditional Italian recipe made in a variety of ways but always tastes amazing! Depending on the season, I love to make this Italian lemon crostata or Italian apple crostata, too.Â
This version is the best combination of my Roman ricotta crostata with a creamy ricotta filling and classic Italian crostata with a jam filling. For the pasta frolla, I used an olive oil shortcrust which is a no-butter dough that adds a delicate taste.Â
A lattice style crust, like I use in my pumpkin pastry cream crostata and pistachio ricotta crostata adds visual appeal and a dusting of powdered sugar makes it mouthwatering.Â
Why You’ll Love This Recipe
- Easy to make: Simple ingredients from an olive oil pie dough to a jam layer and ricotta filling are all you need to whip up this fool-proof recipe!Â
- Light yet decadent: A tender and delicate oil pastry crust paired with a whipped filling and a layer of jam adds a light, flavorful taste that is so sweet and dreamy.Â
Ingredients Needed
- Pie crust: I used my olive oil pie crust but you can use an all butter dough if preferred.Â
- Filling: Ricotta cheese, egg yolk, granulated sugar, lemon zest and a pinch of salt.Â
- Jam layer: I used strawberry jam but you can use a different jam if preferred.
- Extras: Powdered sugar for dusting the top.
Substitutions and Variations
How to Make Simple Italian Ricotta Crostata
To start, make your olive oil pie crust and chill it for at least an hour.
Next, in a large bowl using an electric mixer, beat together the ricotta, yolk and sugar, add the zest and salt and beat to combine.
Remove dough from the fridge and knead it a couple of times on a lightly floured surface. Roll out to 1/8″ thickness circle. Transfer to a prepared pie plate then prick dough with tongs of a fork.
Spread the pastry dough with a layer of jam and then top with ricotta filling.
Use leftover scraps of pie dough to make a lattice crust then brush top with milk or egg wash.
Bake until golden. Let cool then dust with powdered sugar before serving.
Tips for Best Results
- Room temperature ingredients: Remove your ricotta cheese and egg at least 30 minutes before combining the filling. This helps the ingredients fully combine into a smoother texture.Â
- Drain watery ricotta: If your ricotta is watery, drain it for 30 minutes in a sieve to thicken it so your filling sets properly.
- Quality jam: Just like with any pie or tart recipe, using a quality jam makes a difference in the taste! Use your favorite jam that isn’t overly sweet or even better use a homemade jam.
- Ratio of crust to filling: If your crust is too thin it won’t hold up to the filling. Too thick and it will affect the balance. I prefer an ⅛ inch thickness for this recipe.
Do I have to make a lattice top?
Not necessarily! You could cut the dough scraps into fun shapes like stars like I do in my Christmas crostata or hearts for Valentines’ Day.
How to serve this recipe?
This ricotta crostata is perfect for dessert with some whipped cream or scoop of ice cream and a cup of espresso. In the summer I love it with a glass of Italian iced coffee. You could even serve homemade crostata for a sweet breakfast or brunch treat.Â
Can I make this in advance?
You can make the dough for this recipe up to a day in advance as well as the ricotta filling. I would wait to assemble it right before baking.
What equipment do I need to make this?
It’s best to have an electric mixer, crostata pan, fluted pan or pie plate and rolling pin to make this recipe. I have not tried to free form this crostata but it may work for a rustic look.
More Italian Dessert Recipes
This Simple Ricotta Crostata is the perfect anytime Italian dessert recipe. I hope you enjoy it too!
FILLING
- 1 cup ricotta cheese (room temperature)
- 1 large egg yolk (room temperature)
- â…“ cup sugar (granulated or fine)
- ½ tablespoon lemon zest
- 1 pinch salt
EXTRAS
- ½ cup strawberry jam (or jam of choice)
- 2-3 tablespoons powdered sugar
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Prepare the Olive oil pie crust. Chill for one hour.
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Pre-heat oven 350F/180C. Grease and flour or spray an 8 inch crostata pan or pie plate.
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In a large bowl beat together the ricotta, yolk and sugar, add the zest and salt and beat to combine.
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Remove the dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8″ thickness circle.
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Transfer and fit the circle into the prepared pie plate. Trim the plate of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam, top with the ricotta filling.Â
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With the extra dough make strips to create a lattice finish. Brush the top lightly with milk or the lightly beaten egg white, bake for approximately 30-35 minutes or until golden. Let cool completely before dusting with powdered sugar, then slice and serve. Enjoy!
Storage
Store leftover Italian ricotta crostata covered with plastic wrap in the refrigerator for up to 3 days.Â
You can freeze leftovers as well. Wrap slices in plastic wrap and then in foil and store for up to a month in the freezer. Thaw in the refrigerator and enjoy.Â
Calories: 257kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 126mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg