Crostata di Visciole (Sour Cherry Tart)

Sour Cherry tart - Crostata di Visciole by DinnerInVenice

The ancient Jewish community of Rome maintains many traditions that will never fade. One of its highlights is this double-crusted tart, stuffed with ricotta cheese and sour cherry jam.

If you visit Rome, try it at Boccione’s, the famous kosher bakery in the ghetto! Theirs is made with really fresh sheep milk ricotta, and it’s worth putting up with the long lines….

Sour Cherry tart - Crostata di Visciole by DinnerInVenice

Crostata di Visciole (Sour Cherry Tart) (Dairy)

Ingredients

  • 300 gr (22oz) flour (about 2 ½ cups but it’s best to weigh)
  • 125 gr (4 ½ oz) sugar (a little more than ½ cup)
  • 125 gr (1 stick plus 1 tbsp) unsalted butter
  • pinch of salt
  • zest of 1 untreated lemon
  • 1 large egg + 1 yolk (large, not XL)
  • for the filling:
  • 1 pound whole sheep or cow milk ricotta
  • 100 grams (scant ½ cup) sugar, or more to taste
  • (optional: 1 egg and 1 tbsp rhum or anise liqueur)
  • 1 jar sour cherry jam such as Rigoni Asiago (or regular cherry jam mixed with little lemon juice)
  • OR 2 cups sour-cherries and ½ cup sugar

Directions

Place the sifted flour and salt into your food processor, add the cold butter cut into cubes, the sugar, salt, eggs, lemon zest, and pulse a few times until crumbly.

Remove from the food processor and work quickly with your hands (keep them cold by rubbing them on ice cubes) until smooth.

Wrap in plastic and allow to rest in the refrigerator for at least 1 hour.

If using fresh sour cherries, cook them (pitted) for 25 minutes on low heat with ½ cup of sugar and 4-5 tbsps water.

Combine the ricotta with the ½ cup sugar (and egg and liqueur if using: I don’t).

Preheat your oven to 350 F. Grease and dust a baking pan (I also like to line the bottom with parchment as an extra precaution).

Cut the dough into 2 pieces: one should be about 2/3 and the other 1/3 of the total volume.

Roll out the larger piece on a lightly floured counter and place it on the bottom and sides of the prepared cake pan; brush the bottom with the cherry jam and follow with the ricotta filling.

Some people do the opposite and spread the ricotta on the bottom, followed by the cherry jam on top: in this case the ricotta becomes colored by the cherries while the pie is baking.

Roll out the remaining dough into a smaller disc and use it to top the pie, sealing the edges (you can also decorate with strips, but the ricotta stays moister if you “close” the pie.

I cut it into a large flower shape, which I felt was large enough for this purpose). Bake for about 45-55 minutes.

http://dinnerinvenice.com/2012/05/21/crostata-di-visciole-sour-cherry-tart-dairy/

 

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Comments

  1. I can’t wait to try this recipe for Shavuot! Looks beautiful

  2. This looks so beautiful, we were at Boccione’s and it was definitely worth the long lines. I wonder if I can find sheep milk ricotta here in Chicago.

  3. We had it in Rome! Amazing….. I wonder if I can find sheep milk ricotta here.

  4. Another amazing recipe to add to the list! And the cherry jam is already in the pantry waiting to be used…

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