Photo: Grape and Ricotta Crostata Recipe
Ingredients
- 1 pie crust (recommended: Pillsbury)
- 1 1/2 cups grape jam or jelly
- 1 cup whole-milk ricotta
- 1/2 cup seedless grapes, sliced in half
- 1 egg
- Powdered sugar, for dusting
Directions
Preheat oven to 375 degrees F.
Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.
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By Farleygirl#1
on April 02, 2013
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Easy and good! The ricotta does NOT need to be sweetened as it combines with the sweet preserves. I had no trouble with the jam/preserves running all over cookie sheet. For those that are worried about that: use jam or preserves not jelly, spread the pie crust with jam but do not use more jam than that, and mend any little cracks in the pie crust with ice water. A simple dessert for your family!
By Sherrillschafer
on March 13, 2013
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Ladies...how cruel. I watched Sandra make the crostata and made it from memory and it turned out great just as Sandra cooked it. I served it to several family members and they asked for the recipe. Not sure what you did wrong and why you needed to add more sugar to a very nice desert.
By kbau74
Oviedo, FL
on May 23, 2012
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I too, had to basically change the whole recipe. I added honey, to taste, to the ricotta. I baked it for 25-30 min. on the bottom rack, and used blackberry jam instead of grape jelly. I also sprinkled sugar around the crust.
Read all 18 reviews