Encased in a delicate, golden pastry, Crostata degli Angeli is a true Easter treat that combines the tart sweetness of sour cherries with the rich creaminess of ricotta. With its divine flavors, this classic Roman dessert, which is frequently consumed during Pasqua, represents rebirth and joy. The smooth ricotta filling is perfectly balanced by the buttery pasta frolla crust, and the visciole (sour cherry) jam offers a striking contrast. Perfectly baked with a traditional lattice top, this tart is a delicious treat that's perfect to share with loved ones this Easter.
Crostata degli Angeli
Rated 5.0 stars by 1 users
Servings
8 slices
Prep Time
20 minutes
Cook Time
40 minutes
Calories
320
Author:
Angie M.
Encased in a delicate, golden pastry, Crostata degli Angeli is a true Easter treat that combines the tart sweetness of sour cherries with the rich creaminess of ricotta. With its divine flavors, this classic Roman dessert, which is frequently consumed during Pasqua, represents rebirth and joy. The smooth ricotta filling is perfectly balanced by the buttery pasta frolla crust, and the visciole (sour cherry) jam offers a striking contrast. Perfectly baked with a traditional lattice top, this tart is a delicious treat that's perfect to share with loved ones this Easter.
Ingredients
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2 cups (250g) all-purpose flour
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½ cup (100g) granulated sugar
1 egg + 1 egg yolk
½ cup (115g) unsalted butter, cold and cubed
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1 tsp vanilla extract
Zest of 1 lemon
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Pinch of salt
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1 cup (250g) ricotta cheese (preferably sheep’s milk)
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⅓ cup (65g) granulated sugar
1 egg
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½ tsp vanilla extract
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½ cup (120g) sour cherry jam (visciole marmalade)
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Black Cherries
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Powdered sugar (for dusting)
For the Pastry
For the Filling
Directions
Step 1: Prepare the Pastry Dough
In a large bowl, mix the flour, sugar, lemon zest, and salt.
Add the cold butter cubes and rub them into the flour with your fingers until the mixture resembles coarse crumbs.
Add the egg, egg yolk, and vanilla extract. Mix until a dough forms.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a bowl, whisk the ricotta, sugar, egg, and vanilla until smooth.
Set aside.
Step 3: Assemble the Tart
Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
Roll out ⅔ of the dough on a lightly floured surface and press it into the tart pan. Trim any excess.
Spread the sour cherry jam evenly over the bottom crust.
Pour the ricotta mixture over the jam and smooth the top.
Roll out the remaining ⅓ of the dough and cut into strips. Arrange them in a crisscross lattice pattern over the filling.
Press the edges to seal.
Step 4: Bake
Bake for 35-40 minutes or until the crust is golden brown.
Let cool completely before removing from the tart pan.
Dust with powdered sugar before serving.