Cherry Vanilla Ricotta Crostata

Steps to make

1. 1

   Combine dry ingredients

   1 min
   

   In a mixing bowl, combine 1 cup flour, 1 teaspoon of salt and 1 teaspoon of sugar.

2. 2

   Add butter and shortening

   2 min
   

   Cut 4 tablespoons of cold butter and 2 tablespoons of shortening into the dry ingredients until small, pea-size crumbs form.

4. 3

   Add water

   2 min
   

   Add 5 tablespoons of water one at a time and mix until combined and the dough just starts to come together. Add more water if needed and do not over mix. It is OK if you still see pieces of butter and shortening in the batter.

5. 4

   Chill

   30 min
   

   Roughly shape the dough into a rectangle and cover with plastic wrap. Refrigerate for about 30 minutes to chill. Dough can stay in the fridge for up to 2 days.

6. 5

   Combine ricotta mixture

   1 min
   

   In a mixing bowl, combine 1 cup of ricotta cheese with ¼ cup sugar and 1 teaspoon vanilla extract.

7. 6

   Combine cherries mixture

   1 min
   

   In a separate bowl, combine 1½ pints of fresh cherries with 2 tablespoons of sugar, 1 teaspoon vanilla extract and a pinch of salt.

8. 7

   Preheat oven

   

   Preheat the oven to 375 °F. Line a baking sheet with parchment paper.

9. 8

   Assemble tart

   5 min
   

   Once chilled, remove and roll the dough into a rough 16x10-inch oval and then transfer to a baking sheet. Spread an even layer of ricotta cheese and top with cherries and all their juices, leaving a 2-3-inch border around the edges. Gather the edges and fold them up, brush the crust with some beaten egg and sprinkle 1 tablespoon raw sugar.

10. 9

    Bake

    30 min
    

    Bake in the preheated oven for about 30 minutes until the edges are golden brown.

11. 10

    Serve

    

    Allow to cool slightly before serving warm or cold. Enjoy!