Go Back
Print

Marmalade Ricotta Crostata

This Italian sweet, tender pastry makes the perfect vessel for all sorts of sweet treats. Here it is filled with a sweetened ricotta filling, and topped with a lovely tart Seville Orange Marmalade, which is the perfect contrast to the sweet pastry. Perfect for breakfast, coffee break or even dessert.
Course Baking, Dessert
Cuisine Italian
Keyword crostata, marmalade, ricotta cheese
Prep Time 1 hour
Cook Time 1 hour
Servings 8

Ingredients

Pasta Frolla

  • 305 g (2 1/2 cups) flour, can substitute cup for cup gluten free flour blend
  • 105 g (1/2 cup) sugar
  • zest of one orange, see Notes
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 170 g (6 ounces, 12 Tablespoons) unsalted butter, chilled
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp water, if necessary

Filling

  • 375 g (12 oz; 1 2/3 cups) fresh ricotta, at room temperature
  • 50 g (1/4 cup) caster sugar
  • 1/2 tsp vanilla extract
  • 2 eggs, at room temperature
  • 400 g (1 1/4 cup) Seville Orange Marmalade, see Notes

Instructions

Pasta Frolla

  1. Combine the flour, sugar, orange zest, baking powder and salt in a large bowl. Using the large holes on your box grater, grate the butter into the flour mixture. Use your fingertips to rub the butter into the flour mixture until it resembles sandy breadcrumbs.

  2. Whisk together the egg, and egg yolk in a small bowl. Pour this into the flour mixture and use a fork to blend until everything is starting to come together. Switch to your hands to bring the dough together in the bowl. On a dry day (winter heat) or if using a gluten free flour blend, you may need a bit more moisture to help this happen, so add a little water at a time as needed.

    Transfer to a clean counter and continue folding until it is smooth and well blended. Divide into the sections, about two thirds, and one third. Shape into flat disks and wrap well with plastic wrap. Place in the fridge for at least 30 minutes to rest. This can be even made the day before.

Filling

  1. Place the ricotta in the bowl of a food processor or use a hand held mixer to process until smooth. Transfer the ricotta to a large bowl. Beat in the sugar and vanilla until combined. Beat in the eggs, one at a time, until combined and smooth. Stop, do not overmix.

Assemble

  1. Preheat oven to 350F or 180°C. Position an oven rack in the lowest shelf of the oven. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm (1/4 inch)-thick disc.

    Line a 23cm (9 inch) fluted tart tin (the sides should be 3.5cm or 1 1/4 inches high, SEE NOTES), with removable base, with the pastry. Ensure that you go up and past the side edges. Don't stretch it too thin. Trim excess.

    The exposed pastry along the top edge should be about 1 cm or 3/8 inch wide. If pastry breaks apart as you bring it to the tart pan, no worries, patching is a breeze.

  2. Heat the jam in a small saucepan over medium heat for 1-2 minutes or until softened and runny. Set aside for 3 minutes to cool slightly. Pour the ricotta filling into the pastry shell. Don't go higher than half way up, especially if your tart shell doesn't have the required dimensions. Spoon the jam evenly over the surface.

  3. Roll out the remaining pastry on a lightly floured surface to a 5mm-thick (1/4 inch) disc. Use a ravioli wheel or sharp knife to cut the dough into ten 2cm (3/4 inch)-wide strips. Place one strip down the middle, gently letting setting over the filling and past the edges of the tart. Place two more strips evenly on either side of the centre strip. Repeat, on a half turn to create a diamond pattern, with remaining strips. Press the edges to seal and trim any excess, using a dab of water to adhere the strips to the edges.
  4. Place the tart on a baking tray. Bake on the lowest shelf for 55 minutes or until golden. Cool on a wire rack till room temperature. When ready, you can remove the sides from the tart and place on a cake stand or plate. Dust with icing sugar. Cut into wedges and serve.

Recipe Notes

This tart needs to be baked in a 9 inch tart shell with a removable bottom.  The sides should be 3.5 cm or 1 1/4 inches high.  If your tart shell has lower sides, don't fill the ricotta portion more than halfway up.

Feel free to replace the orange zest with lemon or even lime zest. The lemon will work with most jams and preserves, and the lime works especially well with strawberry preserves!
Use the Seville Orange Marmalade found in The Lemon Apron Cookbook. You can also replace this with the jam or preserves of your choice.