Ricotta and Cherry Pie (Crostata ricotta e visciole)

Category: Bakery products
Kitchen: italian
Ricotta and Cherry Pie (Crostata ricotta e visciole)

Ingredients

For shortcrust pastry (for 2 cakes d = 20 cm)
butter (T = 16-18 C) 215 g
powdered sugar 260 g
vanilla pod 1/4 pcs.
grated lemon zest 1 g
grated orange zest 1 g
salt 3 g
eggs 60 g
milk (room temperature) 45 g
baking soda 4 g
premium wheat flour 500 g
For the filling (for 2 cakes d = 20 cm)
cherry jam 350 g
ricotta 500 g
sugar 120 g
For finishing
eggs (for lubrication) 1 PC.
icing sugar (for sprinkling) taste

Cooking method

Ricotta and Cherry Pie (Crostata ricotta e visciole)
Ricotta and Cherry Pie (Crostata ricotta e visciole)
In a mixer bowl, combine soft butter with powdered sugar, flavors and salt. Add the egg, then the milk, in which you dissolve the baking soda. You don't need to beat the mass, just mix until smooth. Add flour and knead the dough, try to work as little as possible, do everything quickly and confidently.
Ricotta and Cherry Pie (Crostata ricotta e visciole)
Wrap the dough in plastic wrap and refrigerate.
Ricotta and Cherry Pie (Crostata ricotta e visciole)
Divide the dough into 2 portions. Roll out 1 portion of shortcrust pastry 4-5 mm thick and cut out a disc with a diameter of 20 cm, prick the surface of the dough with the prongs of a fork and place in a convection oven preheated to 150 C (preheat a regular oven to 170 C), bake for about 10 minutes. Remove the crust from the oven and let it cool down. Use parchment to roll out the dough, as the structure is fragile and it is quite difficult to transfer it simply on a rolling pin.
Ricotta and Cherry Pie (Crostata ricotta e visciole)
Place 1/2 of the jam on the chilled crust and cover with 1/2 of the ricotta mixed with sugar. Roll out the remaining portion of 1 serving, about 3.5 mm thick, place it on the ricotta and seal the edges well. Trim off excess dough and use a cookie cutter to create a decorative pattern on the dough. Form a thin long strand of dough scraps and place it around the cake, backing 1 cm.This border will serve to protect the edges from the heat during baking. I didn't have any dough left to make a border, and in my opinion this portion would be good for a cake with a smaller diameter.
Ricotta and Cherry Pie (Crostata ricotta e visciole)
Grease the surface of the cake with a beaten egg and bake in a convection oven at 220 ° C (in a regular oven at 240 ° C) for about 10 minutes. While the cake is still hot, use your knife to move around the edge to separate the curb from the cake. Leave the cake to cool and then sprinkle with powdered sugar.

Note

According to the recipe of the pastry chef Nazzareno Lavini.
Thanks to the author!
The ricotta and cherry jam pie belongs to classic Roman-Jewish cuisine.
The slightly sour cherry jam contrasts with the sweetness of the dough, while the creamy filling contrasts with the crumbly dough to create the perfect combination. If your jam is sweet enough, it may be better to reduce the amount of sugar added to the filling.

Podmosvichka
AAAA, what a delicious and just in time for dinner
Lerele
Corsica, cool cake !!!
Tatyana1103
Ilona, what a cute and appetizing pie sorry for cherry jam there is only cherry in its own juice so that while in the bookmarks
Igrig
Quote: Corsica
Cherry jam with a slightly sour taste contrasts with the sweetness of the dough,
Ilona,
And if, due to objective seasonal circumstances, to cook jam from frozen cherries, how "kosher" would such a way out of the situation be?
I really want to try!
Corsica
Podmosvichka, Lerele, Tatyana1103, Igrig, thanks for your interest in the recipe!
Quote: Tatyana1103
sorry no cherry jam
TatyanaSome bakeries offer a modern version of this cake, in which the cherry layer is replaced with a layer of grated chocolate or chocolate drips. But, of course, the most popular is the classic version of cooking. In Rome there is a famous bakery "Boccione", where they prepare the most delicious cake and, they say, this cake is preferred by the Pope:

🔗

... The recipe is kept in the strictest confidence. I don’t know how similar this recipe is to the signature bakery recipe, but the pie tastes very good.
Quote: Igrig
And if, due to objective seasonal circumstances, cook jam from frozen cherries
Igor, yes, as an option, why not? Depending on the original flavor of the cherry, if a significant portion of the aroma is lost during freezing, it might be a good idea to add a little lemon juice when cooking.
Tatyana1103
Quote: Corsica
Tatyana, some bakeries offer a modern version of this pie, in which the cherry layer is replaced with a layer of grated chocolate or chocolate drops.
No, no, I want it with cherries Knowing your recipe, I will specially cook cherry jam, just last summer there were practically no cherries
4er-ta
I love cherries and always harvest a lot. I could not pass by this ´pie. Fast, delicious, very tender pie. I did everything according to the recipe, but, probably, it took a little more than 10 minutes to bake in my oven. Everything is baked, but your pie, Ilona, ​​has a more beautiful color, darker, well, and the sides, another time, I'll make a little less, so that the pie is rounder.
I have very large cherries with twigs, infused with kirsch, dipped three pieces. in chocolate and decorated the cake.
Ilona, Thank you very much for bringing such a wonderful recipe!
And my report
Ricotta and Cherry Pie (Crostata ricotta e visciole)

Ricotta and Cherry Pie (Crostata ricotta e visciole)



Corsica
4er-ta, thanks for the tip! The beauty ! And the piece is very appetizing, the filling is creamy and the cherry is beautiful, do not hide it under the spoiler.
Quote: 4er-ta
I did everything according to the recipe, but, probably, it took a little more than 10 minutes to bake in my oven. Everything is baked, but your pie, Ilona, ​​the color is more beautiful, darker,
Tatyana, in my oven, the temperature does not immediately correspond, that is, after the automatic set, you have to wait another 5-10 minutes, then it is optimal, but I put the cake a little earlier and increased the baking time a little. In general, yes, the time is approximate in the recipe. It is important not to overdry the bottom of the cake so that it is as beautiful as in your photo.
Quote: 4er-ta
I have very large cherries with twigs, infused with kirsch, dipped three pieces. in chocolate and decorated the cake.
A beautiful combination in contrast - an even layer of chocolate and chocolate chips, looks exquisite.
4er-ta
Quote: Corsica
It is important not to dry the bottom of the cake,
In cm from the pie, I made a tourniquet (I immediately separated a piece of dough for it). Here it is, baked very hard.
Corsica
Quote: 4er-ta

In cm from the pie, I made a tourniquet (I immediately separated a piece of dough for it). Here it is, baked very hard.
Yes, it means that the temperature was accurate and add minutes to your taste, maybe 3, for the desired color of the cake.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Igrig
Ilona,
Congratulations!
Worthy appreciation of beautiful work!
Tatyana1103
Ilona, ​​congratulations!

Ricotta and Cherry Pie (Crostata ricotta e visciole)
Rada-dms
Ilona, ​​a wonderful recipe! Congratulations!
4er-ta
Ilona, Congratulations!
lettohka ttt
Corsica, Ilona, ​​congratulations! Bomb recipe!
Smile
Ilona, ​​congratulations! A very interesting recipe!
Corsica
Spring Moderator, thanks for the rating and the medal!
Igrig, Tatyana1103, Rada-dms, 4er-ta, lettohka ttt, Smile, Thank you!

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