Italian Jam & Ricotta Crostata Recipe

Hey guys, today I'm going to be making a crostata with a ricotta and jam filling, so to start you're going to first make your dough and you're gonna need some butter that's at room temperature, add your sugar, your baking powder, your salt, and if you want you can add some lemon zest or some vanilla extract to your dough And you're gonna mix this now on a medium low speed just to get it creamy and once you do that add in your eggs that are also at room temperature like your butter because this will help combine them much more easily, and you're gonna mix that on a low speed just to get the eggs thoroughly combined, your mixture might look a little bit curdled at this point but don't worry once you add in the flour it will be fine

So now you're going to add in half of your flour and you're going to mix that just to get it combined and then you're gonna add in the remaining amount of flour and just mix that until there are no more patches of flour in the mixture, it's a nice smooth dough Now take half of your mixture and spread it into your prepared pan, today I'm using an 11 inch ceramic pie plate but you can also use a 9 by 13 inch rectangular glass pan or you can use some other large round pan and you're gonna stick this in the fridge along with the remaining half of dough just leave that in the bowl and chill it for about 30 minutes you can even chill it up to three days So once your dough is chilled get your oven preheated to 170 degrees Celsius and place your dough that you spread into your pie plate in the oven for about 25 to 30 minutes it's basically gonna be a nice dark golden brown on top Once it's done baking just take it out of the oven allowed to cool down completely and then you can get on to your filling, so for the filling I'm just adding one egg to my ricotta this will help bind it and keep it structure once it's baked and cools down So take your ricotta and egg mixture and just spread that on the bottom of your crust, to the baked crust and just leave about a quarter inch which is about half a centimeter of free space on the edges because you don't want your ricotta mixture to burn on the sides of the pan, and once you spread your ricotta spread on your sour cherry jam

I'm using sour cherry but you can also use any other kind of jam I recommend not using a very sweet jam because your crust is already sweet so you want something nice to balance that out So spread on your jam then you're gonna take the remaining amount of the dough to chat chilled in your bowl and you're gonna take little dollops about the size of a golf ball and you're gonna plop them all over and try to get it as evenly as possible so it spreads out evenly in the oven Once you have this all assembled together you're gonna stick it in the oven for 50 to 55 minutes it's just gonna be a nice dark golden brown on top and if you put a skewer on the top layer of the dough it should come out without any crumbs And once you take it out of the oven just allow it to cool down completely before you slice it and at this point you can dusted with some powdered sugar if you want If you liked this video like and subscribe for more, you can head over to my channel to see some more recipes and you can also print this recipe from my website andreamaronyan



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