This recipe is a specialty of my great-grandmother.

It is a classic ricotta tart (CROSTATA DI RICOTTA).

My great-grandmother bequeathed this fantastic recipe, which I am reproposing for all of you.

Let me know if you like it!!!



Course Dessert
Cuisine Italian
Servings 6


For the Pasta Frolla (Pie Pastry)

  • 2 1/2 Cups All Purpose Flour
  • 10 tbsp Unsalted Butter At Cool Room Temperature, Cut into Pieces
  • 3 Large Egg Yolks
  • 1/2 Cup Granulated Sugar + 1 tbsp
  • Grated Zest of half a lemon

For the Filling

  • 1 Pound Ricotta Cheese or a 15oz container
  • 1 Cup Confectioners' Sugar
  • 1/2 Cup Citron Cut into Slivers
  • 3/4 Cup Coarsely Chopped Almonds
  • 1/2 Cup Dark Raisons Soaked in good-Quality Rum to cover ot Golden Raisins


For Pasta Frolla (Pie Crust)

  • Preheat the oven to 375 degrees F (190 degrees C)
  • Butter and flour a 9-inch (23-cm) tart pan with removable bottom or a 9-inch springform pan with removable sides
  • In a food processor, process flour and sugar
  • Add butter, and pulse several times
  • Add eggs one at a time, process until just mixed in
  • Add grated lemon zest and pulse a few times
  • Remove pastry from processor, and shape pastry into a disc and wrap in plastic
  • Chill in refrigerator for 30-60 minutes
  • Remove pastry from refrigerator, and bring to room temperature, about 10 minutes
  • Cut off one-third of the pastry and set aside
  • Lightly flour a marble or wooden surface and roll out the larger piece of dough into a circle slightly larger than the tart pan or (springform pan, if using); drape it over the rolling pin and unfold onto the pan
  • Pressing lightly with the fingers, fit the pastry into the pan
  • Cut off the excess and add to the pastry set aside
  • Set pan aside

Prepare The Filling

  • Put the ricotta through a food mill and add the sugar, mixing roughly with a wooden spoon
  • Add all the other ingredients, including the rum in which the raisins have soaked, then pour the ricotta filling into the prepared shell
  • Roll out the reserved pastry on a lightly floured wooden or marble surface and cut into strips 1 inch (5 cm) wide
  • Lattice the strips on top of the pie
  • Bake for 40 minutes, or until slightly browned
  • Cool on a rack for 10 minutes before turning out
  • Serve warm or at room temperature
Keyword crostata di ricotta, italian pie, italian ricotta tart, italian tart, ricotta tart
Tried this recipe?Let us know how it was!

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