Recipe : Cherry Ricotta Crostata {made in Umbria}

... the taste of summer! An amazing house in Umbria, bowls of sweet local cherries and a travel companion who loves to bake - this is how we ended up baking three cakes in just one week, each variation {cherry/ricotta, apricot/apple & cherry/almond} based on the perfect crostata crust recipe by our gracious host Elizabeth Minchilli.

This recipe is definitely a keeper, not only because the short crust turned out perfectly crisp for every tart, but also because its buttery taste will forever bring back memories of lazy summer days spent in Umbria  ...

the crust.

1 ½ cup flour {190 gram}
7 tablespoons butter {100 gram}
2 egg yolks
½ cup sugar {100 gram}
¼ teaspoon salt

Preheat oven to 350ºF {180ºC}.

Place the flour in a bowl and make a well in the center of the mound. Add butter cubes, sugar, salt and yolks in the dent. Mix the wet ingredients with your fingers, gently mushing it all together, eventually working in the rest of the flour. Just use your hands and give it a few good shoves with the heel of your hand to work it all together.

Grease a 9" tart pan generously with butter. Place the dough in the pan, slowly spreading it out with the heel of your hand and pressing up against the sides of the pan. Bake the crust for about 15 minutes, until to edges are starting to turn golden. Take out and let cool.

the filling.

1 ½ cup whole milk ricotta {375 gram}
1 egg
¾ cups sugar {150 gram}
2 ½ cups cherries

While the tart crust is baking, start with pitting the cherries {so happy to find a cherry pitter in the kitchen!}. Whip the ricotta with a fork until smooth. Add the sugar and eggs and stir until smooth again. Now fold in the pitted cherries.

Fill the tart shell evenly with the ricotta mixture, place the crostata back in the oven and bake for about 25 minutes, until filling is set. Let crostata cool to room temperature and serve.

Thanks & grazie to  Elizabeth Minchilli for crostata recipe, utensils, pans & an inspiring kitchen!