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.
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.
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.
Let the mixture cool for 10 minutes.
Add to a food processor and process until it has a jam-like consistency.
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.
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.
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.
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
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!
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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.
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
-
In a pan over medium high heat, add the figs, sugar, water, lemon juice, and vanilla extract.
-
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.
-
Let the mixture cool for 10 minutes.
-
Add to a food processor and process until a jam-like consistency is achieved.
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.
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.
Assemble the crostata
-
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.
-
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 mixture into the tart pan, over the fig jam.
-
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!
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
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