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    You are here: Home / Desserts / Strawberry and Ricotta Crostata with Fig Jam

    Strawberry and Ricotta Crostata with Fig Jam

    Published June 9, 2022   ·   Last updated June 22, 2022   ·   By Pina   ·   Leave a Comment

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    This post is sponsored by Valley Fig Growers and California Strawberry Commission, but all opinions are my own.

    This strawberry and ricotta crostata is made with a delicious shortcrust pastry, covered with a layer of fig jam, then topped with ricotta and strawberries – all baked in the oven to perfection.

    A crostata is a traditional Italian dessert made in many Italian homes – it’s basically the Italian version of a pie! There are so many filling options, from a classic jam filling to a chocolate filling, to anything in between. The possibilities are truly endless.

    Strawberry and ricotta crostata topped with fresh strawberries, dried figs and small flowers

    Why you should make this crostata:

    • Fig, strawberry and ricotta flavors make for one delicious crostata
    • Can be made in advance, kept in the fridge, and served the next day (and the fig jam can be made even more in advance!)
    • It freezes very well! Perfect for when a sweet craving hits, or unexpected guests make an appearance

    Ingredients

    There are three main components to this dessert:

    • The dough – A traditional Italian pie crust (known as pasta frolla), made with flour, eggs, sugar, butter, and baking powder
    • Fig jam – made with Orchard Choice California Dried Figs, and flavored with vanilla extract. The Orchard Choice Figs are my go-to dried figs. I love that they’re available year-round, so I can make things like this fig jam, without having to wait for fresh figs to come in season. Plus they’re GMO-free (always something I look for), vegan friendly, and packed with nutrition. You can find Orchard Choice Figs in Canada at your favorite grocery stores, like Save-On-Foods, Loblaws, Overwaite, Sobeys, and others.
    • Ricotta and strawberries – This combination makes a creamy and silky top layer for this crostata. For this recipe, I used California Strawberries – they’re delicious, versatile, and perfect to eat on their own or as an addition to any meal. Plus, they’re affordable and available year-round. They definitely give this crostata that fresh and tangy burst of flavor that pairs so well with the ricotta.
    Slice of strawberry ricotta crostata in a plate with fresh strawberries in the background

    How to make it – step by step

    Make the fig jam

    In a pan over medium high heat, add the figs, sugar, water, lemon juice, and vanilla extract.

    Bring the mixture to a boil, then reduce to a simmer for 6-8 minutes. The liquid should slightly thicken and become golden-brown in color.

    Dried figs in a pan with water, sugar, lemon juice and vanilla extract

    Let the mixture cool for 10 minutes.

    Add to a food processor and process until it has a jam-like consistency.

    Fig jam in a food processor

    Make the dough

    In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar and baking powder. Mix ingredients together with a spoon.

    Add the eggs, egg yolks and butter.

    Mix on a low speed until the dough starts to come together into a ball (a few minutes).

    Remove the dough from the mixer and form it into a ball with your hands. Wrap in plastic wrap and place in the fridge for one hour.

    Fig jam in a tart shell with a spatula

    Make the strawberry-ricotta filling

    Add the sliced strawberries to a small bowl. Add 1 tbsp of sugar and the vanilla extract. Mix ingredients together with a spoon.

    In a medium-sized bowl, with a hand mixer, mix the ricotta, egg, lemon zest, and 1/2 cup sugar until smooth. Fold in the strawberries.

    Bowl of ricotta cream and bowl of sliced strawberries

    Assemble the crostata

    Preheat oven to 350F. Roll out the dough with a rolling pin on a floured flat surface. You will need to roll the dough out a few times (using more flour every time) in order for it to become soft and more manageable.

    Roll the dough on to the rolling pin and transfer it to a tart pan. Cut off any dough overhang with a knife. Poke the base of the dough with a fork several times.

    Add 3/4 cup of fig jam to the crostata and spread it out evenly over the base. You can use any leftovers for toast, or more baking!

    Pour the ricotta-strawberry filling into the tart pan, over the fig jam.

    Unbaked strawberry and ricotta crostata in a tart pan

    Place the crostata in the oven and bake for about 45-50 minutes or until the ricotta is set.

    Remove the crostata from the oven and let it cool completely. Slice, serve, and enjoy!

    How to store

    • This crostata must be kept in the fridge. It will last in the fridge for up to 4 days.
    • It also freezes very well. Wrap in tin foil to freeze, up to 4 months. When ready to eat, thaw in the fridge.

    Top tips

    • You can make the jam ahead of time and store it in the freezer until ready to use (up to 1 month)
    • The fig jam will work well with either mission or golden figs
    • There’s no need to drain the ricotta (unless it’s dripping wet) – the extra moisture will help keep the crostata moist
    Strawberry and ricotta crostata with two slices cut from it

    More Italian tarts/pies you might like

    • Crostata (Italian Jam Tart): Just Like Nonna’s!
    • Fresh Peach Tart With Lemon Cream Filling
    • Pastiera Napoletana: The Traditional Italian Easter Dessert

    If you’ve tried making this Strawberry and Ricotta Crostata with Fig Jam, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you!

    You can also follow me on INSTAGRAM, FACEBOOK, TWITTER, PINTEREST and TIKTOK to see more delicious food and what I’ve been up to.

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    Strawberry and Ricotta Crostata with Fig Jam

    This strawberry and ricotta crostata is made with a delicious shortcrust pastry, covered with a layer of fig jam, then topped with ricotta and strawberries – all baked in the oven to perfection.

    Course Dessert
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 1 hour 15 minutes
    Resting Time 1 hour
    Servings 10 slices
    Calories 699 kcal
    Author Pina Bresciani

    Ingredients

    For the fig jam

    • 20-25 (260g) dried figs (stems removed) and cut into small pieces
    • 1 cup granulated sugar
    • 1 cup water
    • juice of one lemon
    • 2 tsp vanilla extract

    For the dough

    • 3 1/2 cups all-purpose flour plus more for rolling
    • 1 cup granulated sugar
    • 2 tsp baking powder
    • 2 eggs
    • 2 egg yolks
    • 1 1/4 cup unsalted butter at room temperature

    For the filling

    • 1 cup strawberries sliced
    • 1/2 cup + 1 tbsp granulated sugar divided
    • 2 tsp vanilla extract
    • 2 cups ricotta
    • 1 egg
    • zest of one lemon

    Instructions

    Make the fig jam

    1. In a pan over medium high heat, add the figs, sugar, water, lemon juice, and vanilla extract.

    2. Bring the mixture to a boil and reduce to a simmer for 6-8 minutes. The liquid should slightly thicken and become golden-brown in color.

    3. Let the mixture cool for 10 minutes.

    4. Add to a food processor and process until a jam-like consistency is achieved.

    Make the dough

    1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar and baking powder. Mix ingredients together with a spoon.

    2. Add the eggs, egg yolks and butter.

    3. Mix on a low speed until the dough starts to come together into a ball (a few minutes).

    4. Remove the dough from the mixer and form it into a ball with your hands. Wrap in plastic wrap and place in the fridge for one hour.

    Make the strawberry-ricotta filling

    1. Add the sliced strawberries to a small bowl. Add 1 tbsp of sugar and the vanilla extract. Mix ingredients together with a spoon.In a medium-sized bowl, with a hand mixer, mix the ricotta, egg, lemon zest, and 1/2 cup sugar until smooth. Fold in the strawberries.

    Assemble the crostata

    1. Preheat oven to 350F. On a flat surface, roll out the dough with a rolling pin on a floured surface. You will need to roll the dough out a few times (using more flour every time) in order for it to become soft and more manageable.

    2. Roll the dough on to the rolling pin and transfer it to a tart pan. Cut off any dough overhang with a knife. Poke the base of the dough with a fork several times.

    3. Add 3/4 cup of fig jam to the crostata and spread it out evenly over the base. You can use any leftovers for toast, or more baking!

    4. Pour the ricotta/strawberry mixture into the tart pan, over the fig jam.

    5. Place the crostata in the oven, and bake for about 45-50 minutes or until the ricotta is set.

    6. Remove the crostata from the oven and let it cool completely. Slice, serve and enjoy!

    Recipe Notes

    • You can make the jam ahead of time and store it in the freezer until ready to use (up to 1 month)
    • The fig jam will work well with either mission or golden figs
    • There’s no need to drain the ricotta (unless it’s dripping wet) – the extra moisture will help keep the crostata moist
    • I used an 11 inch nonstick tart pan

     

    Nutrition Facts
    Strawberry and Ricotta Crostata with Fig Jam
    Amount Per Serving
    Calories 699 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 19g119%
    Trans Fat 1g
    Cholesterol 174mg58%
    Sodium 69mg3%
    Potassium 247mg7%
    Carbohydrates 91g30%
    Fiber 2g8%
    Sugar 55g61%
    Protein 13g26%
    Vitamin A 1053IU21%
    Vitamin C 8mg10%
    Calcium 169mg17%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Filed Under: Desserts, Food

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    Hello! My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito!

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    203 shares