Description
This delightful crostata combines the sweetness of strawberries, the creaminess of ricotta, and the richness of homemade fig jam, all wrapped in a buttery, flaky dough. It’s a perfect dessert for any occasion, with a beautiful balance of flavors.
Ingredients
Scale
For the Fig Jam
- 20–25 dried figs (260g), stems removed and cut into small pieces
- 1 cup granulated sugar
- 1 cup water
- Juice of one lemon
- 2 teaspoons vanilla extract
For the Dough
- 3 ½ cups all-purpose flour (plus more for rolling)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 eggs
- 2 egg yolks
- 1 ¼ cups unsalted butter (at room temperature)
For the Filling
- 1 cup strawberries, sliced
- ½ cup + 1 tablespoon granulated sugar (divided)
- 2 teaspoons vanilla extract
- 2 cups ricotta
- 1 egg
- Zest of one lemon
Instructions
- Prepare the Fig Jam:
In a medium saucepan, combine the dried figs, sugar, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat and cook for 15-20 minutes, until the figs have softened and the mixture has thickened. Stir occasionally. Remove from heat and set aside to cool. - Prepare the Dough:
In a large bowl, combine the flour, sugar, and baking powder. Add the eggs, egg yolks, and softened butter. Mix everything together until the dough comes together. If it’s too sticky, add a little extra flour. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. - Prepare the Filling:
In a small bowl, combine the sliced strawberries and 1 tablespoon of sugar. Let sit for about 10 minutes to release the juices. In a large mixing bowl, combine ricotta, ½ cup sugar, vanilla extract, egg, and lemon zest. Mix until smooth. - Assemble the Crostata:
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about ¼ inch thick. Transfer the dough to a parchment-lined baking sheet. Spread the ricotta filling over the center of the dough, leaving about a 2-inch border around the edges. Top the ricotta with the sugared strawberries, then spread a few spoonfuls of fig jam over the top. - Fold the Dough:
Gently fold the edges of the dough over the filling, creating a rustic, open-face tart. The center should remain exposed. - Bake the Crostata:
Bake for 35-40 minutes, until the crust is golden brown and the filling is set. Let it cool for a few minutes before slicing and serving.
Notes
- If you prefer, you can use store-bought fig jam instead of making your own.
- The crostata can be served warm or at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 30 minutes (plus chilling time for the dough)
- Cook Time: 35-40 minutes
- Category: Dessert, Pastry, Tart
- Method: Baking
- Cuisine: Italian