Sour Cherry And Ricotta Tart Recipe – Crostata di Ricotta e Visciole

Sour Cherry And Ricotta Tart Recipe

This Sour Cherry and Ricotta Tart recipe (Crostata di Ricotta e Visciole) combines sweet, tangy sour cherries with creamy ricotta in a buttery, lattice-topped pastry. Featured on Bonacini’s Italy, chef Michael Bonacini demonstrates how traditional Italian desserts blend textures and flavors to create an elegant, indulgent treat. Perfect for holidays, dinner parties, or special occasions, this tart is as beautiful as it is delicious.

The Inspiration

Crostata di Ricotta e Visciole is a classic Italian dessert originating from central and southern Italy. The combination of tart sour cherries (visciole) and smooth ricotta cheese in a buttery pastry showcases Italian baking’s emphasis on fresh, high-quality ingredients and balanced flavors.

Michael Bonacini’s version highlights careful layering: a base of cherry jam, a ricotta filling, and a lattice crust on top, creating a visually stunning tart. The addition of a splash of sambuca elevates the flavor, making the dessert aromatic and sophisticated while staying true to Italian tradition. This recipe demonstrates the art of pastry-making for home cooks willing to tackle a slightly more challenging dessert.

Ingredients

Pastry

• 2 cups (470 ml) all-purpose flour
• ½ cup (120 ml) cold unsalted butter, cut into cubes
• 2/3 cup (160 ml) sugar
• ¼ teaspoon (1.25 ml) salt
• 1 lemon, zest
• 2 eggs
• 1 egg yolk

Filling

• 2 cups (470) fresh ricotta
• 1/3 cup (80 ml) sugar
• 2 eggs
• Splash of sambuca
• 1 cup (240 ml) sour cherry jam

Egg wash

• 1 egg
• 1 teaspoon (5 ml) milk

Equipment

• 10-inch (25.5 cm) round tart pan
• pan spray or butter, for greasing the tart pan
• Icing sugar, for garnish

Method

• Add flour and butter to a large bowl. Use fingers to work the butter into the flour until it resembles breadcrumbs.
• Stir in the sugar, salt, and zest and mix well.
• In a separate bowl, beat together eggs and egg yolk.
• Combine the egg mixture with flour mixture, stirring until combined, then working into a smooth dough.
• Divide into 2 and shape into discs, then cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 F (175 C). Grease the tart pan.
• In a bowl, make a filling by combining ricotta, sugar, eggs, and sambuca, and mixing until well combined. Reserve to the side.
• On a lightly floured surface, roll out one disc of the chilled dough to a thickness of 1/8-inch (3 mm).
• Transfer dough into the greased tart pan, cutting away any excess. Use a fork to evenly prick the bottom of the dough.
• Add the sour cherry jam over the dough, using a spatula to spread into a smooth, even layer.
• Carefully spread an even layer of the ricotta filling mixture over the sour cherry jam.
• Roll out the second disk of dough to 1/8-inch (3 mm). Cut into even, narrow strips.
• Make a lattice design by weaving the strips over the top, one strip at a time, alternating directions with each strip.
• Make an egg wash by beating together egg and milk.
• Brush the wash over the pastry lattice.
• Bake for 45-50 minutes, or until pastry is lightly golden brown.
• Cool at at room temperature.
• Dust with icing sugar, slice, and serve.
• Buon appetito!

Serving Suggestions

This Crostata di Ricotta e Visciole is perfect as a centerpiece dessert for special occasions, dinner parties, or festive gatherings. Serve slices slightly warm or at room temperature alongside a cup of espresso, sweet dessert wine, or a chilled glass of Prosecco. Pairing it with fresh seasonal berries or a dollop of whipped cream enhances the tart-sweet contrast of the cherries and ricotta. Its elegant lattice crust and glossy cherry topping make it ideal for entertaining, providing both flavor and visual appeal.

Final Thoughts

This Sour Cherry and Ricotta Tart recipe highlights the artistry of Italian baking, combining tart cherries, creamy ricotta, and buttery pastry into a harmonious dessert. Michael Bonacini demonstrates on Bonacini’s Italy that patience and attention to detail in rolling, layering, and baking produce a visually stunning and deeply flavorful tart.

Crostata di Ricotta e Visciole is a celebration of Italian tradition and technique, showing how classic ingredients can create a sophisticated and indulgent dessert. With its balance of tart, sweet, and creamy elements, this tart delights both the eye and palate, making it a timeless choice for any Italian-inspired menu.