🥣 Make the Pasta Frolla (Tart Dough)
1/ In a bowl, combine the butter and sugar and mix with a spatula until smooth.
2/ Add the egg, then the egg yolk, mixing well after each addition.
3/ Add the lemon zest (or vanilla).
4/ Add the all-purpose flour and salt, and mix with a spatula using a cutting motion. Once the dough becomes crumbly, gently bring it together by hand (do not knead).
5/ Wrap in plastic wrap and shape into a disk about 2–3 cm thick. Chill in the refrigerator for about 45 minutes.
🥣 Make the Ricotta Filling
6/ Lightly loosen the ricotta, then add the sugar and mix.
7/ Add the egg and mix, then add the lemon zest. ※ Do not whisk. Mix gently with a spatula.
🥣 Shaping & Assembling
8/ Take the dough out of the refrigerator and let it rest for 5–10 minutes to soften slightly. Lightly butter the tart pan.
9/ Lightly flour the work surface and rolling pin, then roll out the dough to about 3 mm thickness.
10/ Transfer the dough directly into the pan. If it cracks, patch it as needed and gently press it into shape inside the pan. Use a fork to prick small holes in the base of the tart. This helps prevent the dough from puffing up while baking.
11/ Add the ricotta filling and spread it evenly.
12/ Spread the jam from the center outward, leaving a 5–8 mm border around the edges.
13/ Gather the remaining dough, roll it out again, and cut into strips about 1–1.5 cm wide using a knife or scraper.
14/ Place three strips in one direction, then lay three more strips on top in the opposite direction. Trim any excess dough.
🥣 Baking
15/ Bake in a preheated oven at 170°C for 40–45 minutes.
※ The crostata is ready when the lattice is lightly golden and the filling is set with a slight spring in the center.
🥣 Cooling
16/ Let cool in the pan. After about 1 hour, it can be sliced. Remove from the pan only after it has completely cooled.
Dust with powdered sugar before serving, if desired.
Ricotta and Berry Jam Crostata (Italian Tart)
