For The Crust
- 1 cup All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 4 tbsp Buttervery cold
- 2 tbsp Vegetable shortening
- 5 tbsp Waterice water
For The Filling
- 1 cup Ricotta cheesefull fat
- ¼ cup plus 2 tbsp Sugardivided
- 2 tsp Vanilla extractdivided
- 1½ pints Sweet Cherriesfresh, pitted pinch
- 1 pinch Salt
- 1 Eggsbeaten
- 1 tbsp Raw sugaroptional
Cherry Vanilla Ricotta Crostata
Have you ever heard of a Cherry Vanilla Ricotta Crostata? Well, let me introduce you! With the abundance of cherries in season, I have tried to compile a list of different recipe ideas for what to do with all these fresh cherries and this is one of them. A pastry crust filled with a vanilla flavored ricotta cheese and topped with fresh cherries and juices.
To make Cherry Vanilla Ricotta Crostata, you will need the following ingredients:
Steps to make Cherry Vanilla Ricotta Crostata
1 Done 1 | Combine dry ingredientsIn a mixing bowl, combine 1 cup flour, 1 teaspoon of salt and 1 teaspoon of sugar. |
2 Done 2 | Add butter and shorteningCut 4 tablespoons of cold butter and 2 tablespoons of shortening into the dry ingredients until small, pea-size crumbs form. |
3 Done 2 | Add waterAdd 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. |
4 Done 30 | ChillRoughly 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. |
5 Done 1 | Combine ricotta mixtureIn a mixing bowl, combine 1 cup of ricotta cheese with ¼ cup sugar and 1 teaspoon vanilla extract. |
6 Done 1 | Combine cherries mixtureIn a separate bowl, combine 1½ pints of fresh cherries with 2 tablespoons of sugar, 1 teaspoon vanilla extract and a pinch of salt. |
7 Done | Preheat ovenPreheat the oven to 375 °F. Line a baking sheet with parchment paper. |
8 Done 5 | Assemble tartOnce 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. |
9 Done 30 | BakeBake in the preheated oven for about 30 minutes until the edges are golden brown. |
10 Done | ServeAllow to cool slightly before serving warm or cold. Enjoy! |
