A golden, tender shortcrust pastry filled with creamy ricotta and a sweet-tart layer of Italian-style plum jam made with fresh UNS Angelino Plums. This crostata is the perfect balance of creamy, fruity, and crumbly — a stunning dessert or coffee-time treat.
Ingredients
- 6 UNS Angelino Plums, pitted and chopped
- 1/2 cup sugar (adjust based on plum sweetness)
- 1 tsp lemon juice
- Pinch of cinnamon (optional)
- 1 1/4 cups ricotta cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- Pinch of salt
- 1 egg yolk
Method
- 1. Make the Jam: In a saucepan, cook chopped UNS Angelino Plums with sugar and lemon juice over medium heat. Stir often until thickened into a jam-like consistency (about 15–20 mins). Cool completely.
- 2. Prepare the Dough: In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and yolk, mix until a soft dough forms. Flatten into a disk, wrap, and chill for 30 mins.
- Mix the Ricotta Filling: Combine ricotta, powdered sugar, vanilla, and lemon zest until smooth.
- Assemble the Crostata: Roll out the dough and press into a tart or pie pan. Spread the ricotta mixture evenly at the base, then gently spoon the cooled plum jam on top. Use leftover dough to create a lattice pattern or rustic edge.
- Bake: Preheat oven to 180°C (350°F). Bake for 35–40 minutes, or until golden and set. Let cool before slicing.
- Serve: Dust with powdered sugar and serve at room temperature with espresso or tea.
