This ricotta and sour cherry tart brings together three irresistible layers: buttery Italian shortcrust pastry, tangy sour cherry jam, and a generous ricotta filling that's smooth, creamy, and delicately sweet.
Unlike an open-faced crostata, this version is completely enclosed in pastry. The sour cherry jam is spread over the bottom crust, the ricotta cream goes on top, and a second pastry disk seals everything inside before baking.
A little lemon zest, vanilla, and cinnamon perfume the homemade crust, while a simple dusting of powdered sugar is all the finished tart needs. It's rich without being overly sweet and makes a beautiful Italian dessert for holidays, Sunday lunches, or special occasions.
What Is Ricotta and Sour Cherry Tart?
Ricotta and sour cherry tart is an Italian-style dessert made with pasta frolla, the sweet shortcrust pastry traditionally used for crostate, cookies, and other Italian pastries.
This version uses pastry for both the base and the top. Inside, there's a layer of sour cherry jam followed by sweetened sheep's-milk ricotta.
The flavor combination is especially associated with Roman and Jewish-Roman pastry traditions, where ricotta and sour cherries—ricotta e visciole—have long been paired in desserts.
The result sits somewhere between a classic Italian crostata and a ricotta pie: crisp and buttery outside, thick and creamy inside, with a fruity sour cherry layer cutting through the richness.
Why Everyone Will Love This Recipe
The combination of ricotta and sour cherries gives this tart its character. Creamy, mild ricotta balances the sharper fruitiness of the jam, while the buttery pastry adds just enough crispness and richness.
Using sheep's-milk ricotta makes the filling particularly flavorful, and straining it before mixing can give you an exceptionally smooth consistency.
It's also an excellent make-ahead dessert. The tart needs to cool completely before serving and should be refrigerated afterward, so you can comfortably prepare it before your guests arrive.
Tips for the Best Ricotta Tart
- If the ricotta is particularly wet, drain it well before preparing the filling.
- Excess moisture can make the pastry soggy.
- Chill the rolled pastry for at least 30 minutes so it's easier to handle when lining and covering the tart.
- Don't skip pricking the bottom crust with a fork before adding the fillings.
- Let the tart cool completely before slicing so the thick ricotta filling has time to settle.
Frequently Asked Questions
What Is the Best Ricotta for This Tart?
The recipe calls for sheep's-milk ricotta, which has a distinctive rich flavor. Whatever ricotta you use, it should be well drained rather than excessively watery.
What Are Sour Cherries?
Sour cherries are more tart and acidic than the sweet cherries commonly eaten fresh. That acidity makes them particularly good in desserts because they balance sugar and rich ingredients such as ricotta and butter.
Can I Use Sour Cherry Preserves Instead of Jam?
Yes. Sour cherry preserves can work particularly well if you enjoy visible pieces of fruit. Just make sure they're thick enough that they won't introduce excessive liquid into the pastry.
Why Should I Strain the Ricotta?
Straining helps remove excess moisture and can also create a smoother filling. The recipe suggests straining the ricotta twice if you want an especially creamy texture.
How Do I Know When the Tart Is Ready?
After approximately 60 minutes at 340°F (170°C), the pastry should look baked and golden. Since ovens vary, use the indicated time as a guide and pay attention to the color and texture of the crust.
Should Ricotta Tart Be Served Warm or Cold?
Let this tart cool completely before slicing. You can serve it chilled or allow a refrigerated slice to sit briefly at room temperature before eating for a softer, creamier consistency.
How to Store
Because of the generous ricotta filling, this tart should be kept in the refrigerator.
Once completely cool, cover it well or transfer individual slices to an airtight container. It will keep refrigerated for 3 to 4 days, as indicated in the original recipe.
For the best flavor, you can let a slice sit briefly outside the refrigerator before serving rather than eating it refrigerator-cold.
How to Freeze
The tart can be frozen after baking and cooling completely, although ricotta can become slightly grainier after freezing and thawing.
Wrap the whole tart or individual slices carefully and place them in a freezer-safe container. Freeze for up to 1 month for the best quality.
Thaw overnight in the refrigerator. Add the powdered sugar after thawing rather than before freezing for a fresher-looking finish.
Ingredients
How to make Italian Ricotta and Sour Cherry Tart
Begin with the shortcrust pastry. Place the cubed butter in the bowl of a stand mixer fitted with the paddle attachment, then add the granulated sugar, a pinch of salt, grated lemon zest, cinnamon, and the seeds scraped from half a vanilla bean.
Begin with the shortcrust pastry. Place the cubed butter in the bowl of a stand mixer fitted with the paddle attachment, then add the granulated sugar, a pinch of salt, grated lemon zest, cinnamon, and the seeds scraped from half a vanilla bean.
Mix until the butter and sugar form a creamy mixture. Gradually add the whole egg and two egg yolks, continuing to mix until they're fully incorporated and the mixture is smooth. Slowly add the all-purpose flour and mix just until a homogeneous dough forms.
Mix until the butter and sugar form a creamy mixture. Gradually add the whole egg and two egg yolks, continuing to mix until they're fully incorporated and the mixture is smooth. Slowly add the all-purpose flour and mix just until a homogeneous dough forms.
Transfer the pastry to your work surface and divide it into two portions, making one approximately 450g and the other approximately 350g. Shape both into balls.
Transfer the pastry to your work surface and divide it into two portions, making one approximately 450g and the other approximately 350g. Shape both into balls.
Roll each portion between two sheets of parchment paper to create two pastry disks. Transfer them to the refrigerator and chill for at least 30 minutes.
Roll each portion between two sheets of parchment paper to create two pastry disks. Transfer them to the refrigerator and chill for at least 30 minutes.
Meanwhile, prepare the filling. Place the sheep's-milk ricotta in a large bowl. For an especially smooth consistency, pass it through a fine-mesh sieve once or twice.
Meanwhile, prepare the filling. Place the sheep's-milk ricotta in a large bowl. For an especially smooth consistency, pass it through a fine-mesh sieve once or twice.
Add the sugar and mix until you have a smooth ricotta cream.
Add the sugar and mix until you have a smooth ricotta cream.
Grease a 9½-inch (24cm) tart pan and place a round piece of parchment paper on the bottom. Use the larger pastry disk to line the base and sides of the pan, gently pressing the dough into place. Prick the bottom several times with a fork.
Grease a 9½-inch (24cm) tart pan and place a round piece of parchment paper on the bottom. Use the larger pastry disk to line the base and sides of the pan, gently pressing the dough into place. Prick the bottom several times with a fork.
Spread the sour cherry jam evenly over the pastry base.
Spread the sour cherry jam evenly over the pastry base.
Spoon the sweetened ricotta over the jam and gently level the surface without mixing the two layers together.
Spoon the sweetened ricotta over the jam and gently level the surface without mixing the two layers together.
Cover the filling with the smaller pastry disk. Seal the edges and carefully trim away any excess dough with a small knife. Mix the beaten egg with a small splash of milk, then brush the mixture evenly over the top crust. Bake the ricotta and sour cherry tart in a preheated conventional oven at 340°F (170°C) for about 60 minutes, or until the pastry is cooked through and beautifully golden.
Cover the filling with the smaller pastry disk. Seal the edges and carefully trim away any excess dough with a small knife. Mix the beaten egg with a small splash of milk, then brush the mixture evenly over the top crust. Bake the ricotta and sour cherry tart in a preheated conventional oven at 340°F (170°C) for about 60 minutes, or until the pastry is cooked through and beautifully golden.
Remove the tart from the oven and allow it to cool completely before removing it from the pan. Finish with a generous dusting of powdered sugar, slice, and serve.
Remove the tart from the oven and allow it to cool completely before removing it from the pan. Finish with a generous dusting of powdered sugar, slice, and serve.
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