Crostata is a classic Italian dessert made with a buttery shortcrust pastry base and a variety of fillings. In Italy, the name is used for crostate of different sizes, including the smaller, medium-sized ones traditionally made at home. The pastry is usually prepared without baking powder, although some recipes include a small amount.

For this version, we have filled the crostata with a smooth ricotta cream delicately flavoured with lemon and a touch of saffron, then finished it with fresh berries and a light sprinkling of cinnamon.

Makes: 1 small crostata, Tin: 20–25 cm (8–10 in), Prep: 20 mins + 30 mins resting, Baking: about 20 mins

  • For the pastry

    • 300 g 00 flour (about 2½ cups plain/all-purpose flour)
    • 150 g cold unsalted butter, cubed (about 10½ tbsp)
    • 2 egg yolks + 1 whole egg
    • Zest of 1 lemon
    • 150 g caster sugar (about ¾ cup superfine sugar)
    • 1 pinch of salt

    For the ricotta cream

    • 250 g fresh cow’s milk ricotta (about 1 cup)
    • 90 g caster sugar (about ⅓ cup + 1 tbsp)
    • 1 whole egg
    • Zest of 1 lemon
    • A pinch of saffron, optional

    For garnish

    • Fresh berries, as needed
    • Ground cinnamon, as needed

 

Method

1.Make the ricotta cream

Mix the ricotta with the sugar, saffron and lemon zest. Add the egg and beat with an electric hand mixer until smooth and creamy. Cover and refrigerate.

2.Make the pastry

Lightly whisk the egg yolks, whole egg and sugar until slightly frothy.

Place the flour, lemon zest, cold butter and salt on a work surface. Rub the butter into the flour until crumbly, then gradually add the egg mixture.

Work the dough quickly, without over-kneading. Cold butter helps keep the pastry beautifully crumbly.

Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes.

3.Bake and assemble

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Butter the tin and roll out the pastry to about 1 cm (⅓ in) thick. Line the tin, gently pressing the pastry into the edges, and trim away any excess. Prick the base with a fork.

Bake for about 20 minutes in static oven, until lightly golden. Leave to cool completely.

Fill the cooled pastry with the ricotta cream and smooth the surface. Finish with fresh berries and a light sprinkling of cinnamon.

 

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