Ricotta and Sour Cherry Crostata

Crostata Ricotta e Visciole is a traditional Roman tart built on a buttery pasta frolla (sweet shortcrust pastry) and filled with a smooth ricotta mixture and sour cherry jam. Simple to make yet elegant in flavour, this crostata works beautifully at breakfast with a cappuccino or as a light dessert after dinner.

The crostata ricotta e visciole is one of Rome’s most iconic desserts, with roots reaching back to the 1800s in the Jewish Ghetto. A single historic bakery is often credited with the original version, and its exact recipe remains a closely guarded secret.

The base is a classic pasta frolla — a rich, crumbly pastry. In modern kitchens it’s common to add a little lemon zest and a pinch of cinnamon to the dough; these enhance the aroma without overpowering the simple flavours. Visciole are wild sour cherries, and their preserve gives the tart its distinctive tang. If you can’t find visciole jam, a jar of sour cherry preserves or even a good-quality sweet cherry jam will work well and still produce a delicious crostata.

Table of Contents

• Ingredient notes
• Visual walk-through of the recipe
• Recipe tips and variations
• More Italian crostata recipes to try
• Full Recipe

Ingredient notes

• Pasta frolla – a simple sweet shortcrust pastry is used here. A teaspoon of lemon zest and a pinch of cinnamon are optional but recommended for a subtle lift.
• Ricotta – traditional recipes often call for sheep’s ricotta, but whole-milk cow’s ricotta works well and is easier to find. Be sure to drain the ricotta thoroughly before using so the filling is creamy, not watery.
• Cherry jam – visciole (sour cherry) jam gives the most authentic flavour. If you can’t source it, any good-quality cherry jam—sour or sweet—will still make a very tasty tart.

Visual walk-through of the recipe

Step 1 – Combine the pasta frolla ingredients in a food processor and pulse until a coarse dough forms. Turn the dough out and knead briefly into a smooth ball. Flatten into a disc, wrap and chill in the refrigerator for at least 1 hour.

Step 3 – Reserve a little more than half the dough for the base. Lightly flour your work surface and rolling pin and roll the dough to about 1/4 inch (1/2 cm) thick. If the pastry cracks, briefly knead to bring it together and roll again.

Step 4 – Drape the pastry over a tart tin and gently press it into the sides. Trim the excess by rolling the pin across the top.

Step 5 – Spread the cherry jam evenly over the pastry base. Spoon the ricotta mixture on top and spread it into a smooth layer.

Recipe tips and variations

• Drain the ricotta – For best texture drain the ricotta in the fridge overnight, or at least 1–2 hours before assembling.
• Chill before baking – After assembling, chill the tart for 30 minutes so the butter in the pastry firms up; this helps the pastry keep its shape while baking.
• Jam alternatives – If visciole isn’t available, use sour cherry, black cherry or another fruit jam you enjoy. Apricot or mixed berry will also work if you prefer.