Ricotta and cherry jam tart

The ricotta and cherry jam tart is a classic dessert that’s always appreciated: a crumbly, golden shortcrust pastry encasing a creamy filling, completed by the traditional “lattice” with its homemade character.

When sliced, it maintains a compact yet soft structure. Compared to a tart filled only with jam, the ricotta makes the filling softer and less sweet, with an overall more balanced result on the palate.

The preparation is simple and suitable even for those with little kitchen experience: just a few essential steps and respecting resting times are enough to bring a tasty and always successful cake to the table. Let’s see how to prepare it!

Ingredients

For the shortcrust pastry:

• 250 g of 00 flour
• 150 g of butter at room temperature
• 100 g of fine granulated sugar
• 2 egg yolks
• grated zest of ½ untreated lemon
• 1 pinch of salt

For the filling:

• 300 g of cow’s milk ricotta, well drained
• 60 g of sugar
• 200 g of organic extra cherry jam

For the filling you can use the jam flavor you prefer, choosing it according to your habits or the season: for example apricot for a more delicate note, mixed berries for a slightly more vibrant taste, or strawberry for a more classic result.

Preparation

The preparation can also become a moment to share with little kitchen helpers:

• Work the flour with the butter cut into pieces until you obtain a sandy mixture, using a stand mixer or a food processor.
• Add the sugar, lemon zest and a pinch of salt, mixing briefly.
• Add the lightly beaten egg yolks and work just enough to compact the dough.
• Transfer the mixture to a work surface, form a flattened disc, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
• Meanwhile prepare the filling by mixing the well-drained ricotta with the sugar until you obtain a smooth and homogeneous cream.
• Take the shortcrust pastry and work it quickly with your hands to restore its elasticity. Roll out about ¾ on a lightly floured surface to obtain a thickness of 4–5 mm.
• Line the pan, making the base and edges adhere well and removing the excess dough.
• Spread a uniform layer of ricotta cream and level with a spatula for a neat result.
• Cover with cherry jam, distributing it gently without mixing it with the ricotta.
• With the remaining pastry, cut out strips and arrange them in a lattice pattern on the surface.
• Place the tart in the refrigerator for about 30 minutes, just enough time for the oven to reach temperature.
• Bake in a preheated static oven at 180°C (or fan-assisted at 170°C) for about 40 minutes, until evenly golden.
• Remove from the oven and let cool completely before removing from the pan and serving: the filling will settle and the cut will be more precise.

Tips for a perfect ricotta tart

To obtain a perfect dessert, just a few technical tips make the difference.

Choosing the ricotta

The ideal ricotta, as already mentioned, is cow’s milk and well-drained. If it’s even slightly moist, it’s advisable to let it rest in a strainer for at least an hour, to eliminate excess whey. Ricotta that’s too rich in liquid would make the filling soft and less defined when baked.

Don’t overwork the pastry

The shortcrust pastry requires speed. Kneading too long means warming the butter and activating the gluten, with the risk of obtaining a less crumbly and more elastic base. To obtain an optimal result, it’s enough to stop as soon as the dough appears homogeneous and compact.

How to prevent the base from getting soggy

To keep the base dry and well-baked, you can create a thin barrier: a light veil of jam spread directly on the base before the ricotta, or a dusting of cornstarch. A small trick that helps preserve structure and consistency.

Aromatic variations

The filling can be enriched with grated lemon zest or with a touch of vanilla, for a fresher or rounder profile. As an alternative to cherries, apricot or mixed berry jams are also excellent, capable of offering different nuances without altering the overall balance.

Storage

Store the tart in the refrigerator, well covered with plastic wrap: it will stay soft for 2–3 days. To enjoy it at its best, take it out about 20 minutes before serving: the filling will recover its ideal creaminess and the aroma will become intense again.

An essential dessert that demonstrates how a few quality ingredients are enough to make the difference.