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

Cook Time 1 15

Resting Time 1

Servings slices

Calories 699kcal

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 teaspoon vanilla extract

For the dough

3 ½ cups all-purpose flour plus more for rolling
1 cup granulated sugar
2 teaspoon baking powder
2 eggs
2 egg yolks
1 ¼ cup unsalted butter at room temperature

For the filling

1 cup strawberries sliced
½ cup + 1 tbsp granulated sugar divided
2 teaspoon 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 tablespoon 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 ½ 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 ¾ 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!

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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