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Crostata with jam and ricotta

Ingredients (d=24-25 cm):


  • Premium wheat flour 250 g
  • Butter 125 g
  • Selected chicken egg 1 pc.
  • Sugar 60 g


  • Jam MEDOVIY DOM 200 g
  • Ricotta 250 g
  • Selected chicken egg 1 pc.
  • Sugar 60 g
  • Lemon zest 1 tsp


  • Powdered sugar 1 tbsp

To prepare the dough in the bowl of a mixer (or food processor), combine the diced chilled butter, flour and granulated sugar and grind with the “paddle” nozzle until the state of not homogeneous crumbs.
Add egg, continue kneading until smooth. The dough should be non-sticky and gather around the nozzle.
Form the dough into a ball, wrap in cling film, flatten slightly and refrigerate for at least 1 hour.
To prepare the filling, rub the ricotta through a sieve, add the egg, granulated sugar and lemon zest, mix thoroughly until smooth.
Remove the dough from the refrigerator, separate ⅔ of the total volume and roll it into a 3-4 mm thick layer between two sheets of confectionery parchment (or silicone mats), lightly dusted with flour.
Using a rolling pin, carefully transfer the dough to a baking dish (you can first cover the bottom of the form with pastry parchment). Spread the dough over the surface, pressing it lightly into the mold. Cut off the excess with a knife along the sides of the mold. Poke holes all over the dough with a fork.
Put jam on the dough and spread over the surface, put the ricotta filling on top.
Roll out the remaining dough in the same way.
Using a pizza cutter, cut the resulting layer into 6-8 strips ~ 1-1.5 cm wide.
Lay out 3-4 strips of dough on the filling parallel to each other and at an equal distance from each other. Put the remaining strips on top, crossing them with the bottom ones in the form of rhombuses. Cut off the rest of the dough with a knife and gently press it onto the dough base.
Place the mold in the oven, preheated to 180C for 30-40 minutes. The exact baking time and temperature depends on the power of your oven. Remove the mold from the oven and cool on a wire rack without removing it from the mold.
Before serving, gently place the cake on a serving platter and sprinkle with powdered sugar.

Bon Appetit!

Crostata with jam and ricotta
Crostata with jam and ricotta
Crostata with jam and ricotta