Ingredients
Pastry
- 400 gplain flour
- 180 gsugar
- 150 mlsunflower or light olive oil
- 2eggs
- 1egg yolk
- the zest of 1 lemon
- 1 teaspoonbaking powder
- a pinch of salt
Ricotta filling
- 700 gsheep’s milk ricotta
- 150 gsugar
- 2eggs
- the zest of 1 lemon
- 1 tablespoonrum, optional
- a pinch of cinnamon
Cherry layer
- 400 gvisciole jam, sour cherry
- or 400 g sour cherry conserve
To finish
- 1egg, beaten, for brushing
Directions
- Line a sieve with muslin over a bowl. Put the ricotta in and refrigerate it. Give it at least four hours to drain. Discard the whey that collects below. Put the flour, sugar, baking powder and salt in a bowl.
- Add the grated lemon zest to it. Make a well and add the eggs and yolk. Pour in all of the oil as well. Bring it together with your hands.
- Work it only until it comes together. Wrap it and rest it for thirty minutes. Beat the drained ricotta until smooth. Add the sugar and beat it in well. Beat in the eggs one at a time.
- Add the lemon zest and the cinnamon. Add the rum if you are using it. It should be smooth and thick. Divide it into two pieces, one larger. Roll the larger piece out on a floured surface. Line a deep tart tin with that. Press it well into the corners.
- Leave an overhang around the rim. Roll the smaller piece for the lid. Spread the cherry jam over the pastry base. Spread it out in an even layer. Some bakers add a second thin layer of jam. Lay the pastry lid over the filling. Press the edges together with the overhang. Trim off all the excess pastry.
- Crimp the sealed edge with your fingers. It must be sealed all the way round. Brush the top with the beaten egg. Baking it takes about fifty minutes. Heat the oven to 180C before baking. Bake it for about fifty minutes. The top should be deep golden brown.
- Cover it with foil if it browns too early. Let it cool in the tin entirely. The filling sets firm as it cools. Cut it into thick even wedges. It keeps four days refrigerated.
Technique
- The sealed lid is traditionally explained by papal restrictions on Roman Jews hiding the dairy inside, and while those restrictions are documented history, the specific tart story is folklore attached to them.
- Visciole are sour cherries, too sharp to eat raw, and their sourness is what balances the sweet ricotta filling.
- Sheep’s milk ricotta is what Roman bakers use, being richer, drier and firmer than the cow’s milk kind.
Substitutions
- Amarena or morello cherry conserve stands in for visciole jam.
- Cow’s milk ricotta works if drained thoroughly first, though it is milder.
Variations
- Some bakers add a second thin layer of jam over the ricotta.
- A version with chocolate chips in the ricotta is made in some bakeries.
- The Roman Jewish quarter has a wider repertoire of sweets alongside this one.
History
Roman Jewish sweet: the pastry lid is said to have hidden forbidden dairy from papal inspectors.
Frequently asked questions
What is Crostata di ricotta e visciole?
Crostata di ricotta e visciole is a dessert from Vatican City: sealed pastry tart of sheep ricotta layered with sour cherry jam. Roman Jewish sweet: the pastry lid is said to have hidden forbidden dairy from papal inspectors.
How long does Crostata di ricotta e visciole take to make?
Crostata di ricotta e visciole takes 40 minutes plus resting of preparation and 50 minutes of cooking. The recipe makes one tart, 10 slices. It is rated medium to make.
What can I substitute in Crostata di ricotta e visciole?
Yes, within limits. Amarena or morello cherry conserve stands in for visciole jam. Cow’s milk ricotta works if drained thoroughly first, though it is milder.
What is the most important thing to get right in Crostata di ricotta e visciole?
Crimp the sealed edge with your fingers. It must be sealed all the way round. Brush the top with the beaten egg. Baking it takes about fifty minutes. Heat the oven to 180C before baking. Bake it for about fifty minutes. The top should be deep golden brown.
