Crostata Ricotta e Visciole is a traditional Roman tart made with a rich, buttery pasta frolla and a silky ricotta filling layered over sour cherry jam. It’s a simple, satisfying bake that works perfectly for breakfast with a cappuccino or as a light dessert.
This crostata is one of Rome’s most beloved desserts, tracing its roots back to the 1800s in the Jewish Ghetto. A historic bakery in Rome, Pasticceria Boccione, is often credited with the original version, though its exact recipe remains a secret.
The pastry is a straightforward sweet shortcrust (pasta frolla). In modern versions, lemon zest and a pinch of cinnamon are common additions; both add brightness but are optional if you prefer a strictly traditional flavour.
Visciole are wild sour cherries and give the tart its characteristic tang. Visciole preserves can be hard to find, so sour or even sweet cherry jam are fine substitutes—the result will still be delicious, though slightly different from the original.
I enjoy a slice of this crostata for breakfast or as a simple, not-too-sweet dessert any time of day.
Table of Contents
- Ingredient notes
- Visual walk-through of the recipe
- Recipe tips and variations
- More Italian crostata recipes to try
- Full Recipe
Ingredient notes
- Pasta frolla – a classic sweet shortcrust pastry. This recipe uses a standard pasta frolla with an optional pinch of cinnamon.
- Ricotta – sheep’s milk ricotta is traditional, but cow’s milk ricotta works well and is easier to find. Be sure to drain it thoroughly before using.
- Cherry jam – visciole (sour cherry) jam is ideal; if unavailable, any sour or sweet cherry jam is an acceptable substitute.
Visual walk-through of the recipe
Step 1 – Make the pasta frolla by pulsing the ingredients in a food processor until a rough dough forms. Turn it out, knead lightly to a smooth ball, flatten into a disc, wrap and chill for 1 hour.
Step 2 – For the filling, whisk drained ricotta with sugar, an egg and lemon zest until smooth and creamy, then set aside.
Step 3 – Reserve slightly more than half the chilled pastry for the base. Lightly flour the surface and rolling pin and roll the dough to about 1/4 inch (1/2 cm) thickness. If it cracks, knead briefly to warm the butter and try again.
Step 4 – Line a tart tin with the rolled pastry, pressing it into the edges and trimming the excess with the rolling pin.
Step 5 – Spread cherry jam across the base, then dollop and spread the ricotta mixture to an even layer.
Recipe tips and variations
- Drain the ricotta well – ideally drain ricotta overnight in the fridge; if short on time, 1–2 hours is usually sufficient.
- Chill before baking – after assembling, chill the crostata for at least 30 minutes so the butter in the pastry firms up for a better bake.
- Jam alternatives – if visciole isn’t available, use any cherry jam you like. Other tart fruit jams also work.
If the pastry breaks while rolling, patch the cracks — they’re usually invisible after baking — or briefly knead it back into a ball to warm the butter and roll again for improved pliability.
More Italian crostata recipes to try
Italian Desserts
Crostata di Frutta (Italian Fruit Tart)
Italian Desserts
Apple Crostata with Apricot Jam
Italian Desserts
Torta della Nonna: Italian Custard Tart
Italian Desserts
Rich Chocolate Tart with Hazelnuts
If you try this Crostata Ricotta e Visciole or any recipe from the blog, please rate it and leave a comment — feedback is always welcome.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips for a reliable result.
Crostata Ricotta e Visciole
By Emily
Equipment
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Food processor
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Rolling pin
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9 inch loose bottom non-stick tart pan
Ingredients
For the pasta frolla
- 250 g (2 cups) flour (00 or all-purpose)
- 80 g (1/2 cup) sugar
- 1 large egg
- 120 g (8.5 tablespoons) cold butter, cubed
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon (optional)
- Zest of half a lemon
- 1 pinch salt
For the filling
- 500 g (2 cups) ricotta (well drained)
- 2 tablespoons sugar
- Zest of half a lemon
- 340 g (1 cup) cherry jam (preferably sour)
- 1 large egg
Topping
- 1 beaten egg, for brushing
- powdered sugar, for dusting
Instructions
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Combine the pasta frolla ingredients in a food processor and pulse until the mixture forms a rough dough. Turn out onto a work surface and knead briefly to form a smooth ball. Flatten into a disc, wrap and chill in the fridge for 1 hour (or up to 1–2 days ahead).
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Whisk the drained ricotta with the egg, sugar and lemon zest until smooth and creamy. Set aside.
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Remove the pastry from the fridge and cut off slightly more than half for the base portion.
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Lightly flour your surface and rolling pin and roll the dough to about 1/4 inch (1/2 cm). If the pastry cracks, knead it briefly to warm the butter and roll again.
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Lift the pastry with the rolling pin and drape it into the tart tin, pressing into the sides and trimming the excess.
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Spread the cherry jam evenly over the base, then add spoonfuls of the ricotta mixture and smooth into a level layer.
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Roll out the remaining pastry and place it over the top. Roll the pin over the edge to seal, then chill the assembled crostata for 30 minutes.
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Preheat the oven to 180C (350F).
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Brush the top with beaten egg and bake for 45–50 minutes until golden. Cool completely before serving and dust with powdered sugar if desired.
Notes
- Prep ahead – assemble and keep the crostata in the fridge for up to 24 hours before baking; longer storage can make the pastry soggy.
- Leftovers – store in the fridge for up to 4–5 days.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless the recipe specifies otherwise.
- When using canned tomatoes I prefer trusted brands for consistent flavour.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an approximation and should be used as a guide.