Cherries and Apricots are a surprising match made in heaven. Crostatas are a “rustic” pie that are very easy to make. The sweet ricotta filling adds a lovely creaminess to this pastry. You can use a store bought pie crust, or make your own. Bing Cherries are my choice, since they are in season in my part of California. I loved the flavor of this “free form” pie. This is delicious served warm, or even an room temperature.
Bing cherries and apricots are a stone fruits that I look forward to when summer arrives. Who knew that both of these fruits make a terrific combination?!
This recipe was a smashing success, I tell you! Originally, I wanted to bake a cherry pie. Crostatas (or Galettes) are what I consider to be “free form” pies. They’re rustic. They’re fast and easy. You can use a store bought crust, but I prefer to make my own. I’m always game to try new pie crust recipes, and this one used all butter and a touch of sugar.
The key to great pie crusts is to use very cold butter and don’t over work the dough. As a note, I am a full convert to buying only unbleached flour– to be specific, King Arthur Unbleached All-Purpose Flour is my only choice. Once the dough chills for about an hour, roll it out to about 9-inches wide. The uneven edges are fine, as I’ll be folding the edges over. I have a tutorial on how to make my fool-proof pie crust here.
For the ricotta filling, add orange zest. Whisk in two eggs and vanilla, and set it in the refrigerator . Next, peel and pit 3 apricots and slice them. Pit roughly 20 Bing cherries.
Add 1/4 tsp of almond extract and the juice of 1/2 small lemon. Sweeten the fruit with 3 Tablespoons of sugar and about 1 teaspoon of Clearjel or cornstarch. Set that aside. Add a very thin layer of apricot or cherry jam. This helps to avoid soggy crusts.
Assemble the crostata by spreading the ricotta filling, on top of the jam– leaving a 3″ border. Pile the fruit on top of the ricotta filling.
Carefully fold the edge of the pastry over, and then brush on an egg wash.
Cherry and Apricot Ricotta Crostata
Ingredients
For the crust:
- 1 1/2 cup cold butter one stick
- 1 1/2 cups unbleached all-purpose flour I use King Arthur Brand
- 3 tablespoons sugar
- 1/4 teaspoon sea salt
- 3-4 tablespoons ice water
For the filling (can be made a day ahead):
- 1 cup ricotta
- 2 egg yolks
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1 Tablespoon orange zest
For the fruit:
- 20 fresh cherries pitted
- 3-4 apricots pitted and sliced
- 3 Tablespoons sugar
- 2 tsp cornstarch or 1 teaspoon clear jel
- 1/4 tsp almond extract optional, but my favorite
- 1 Tbsp. fresh lemon juice
- 2 Tablespoons apricot or peach jam optional
For the "egg wash:
- 1 egg beaten and mixed with water
- coarse sugar for a delicious crunch on the dough
Garnish:
- powdered sugar for dusting
Instructions
Make the dough:
- Cut one stick of butter into 1/4-inch cubes or shred with a grater into a bowl (my preferred method). Place butter in the freezer for at least an hour.
- Put the flour, sugar, and salt in a food processor, and pulse a few times to combine. Likewise, you can do this with a pastry cutter or by hand.Add the butter and pulse until the butter is the size of small peas or pebbles. Slowly add the ice water, and pulse just until the dough begins to come together. You don’t want to over-blend or over work the dough.
- NOTE: The dough should stick together, like pie dough. It should not be super soft. Simply gently pat the dough into a disc, and wrap it in a piece of plastic wrap. Refrigerate for at least an hour (helps to relax any gluten, so the crust will be tender).
To make the filling:
- Whisk together the ricotta, two egg yolks, vanilla, sugar and orange zest. Place back in the fridge until you’re ready to make the crostata. (Can be made a day in advance.)
For the fruit:
- Add the sugar, lemon juice and almond extract. Stir gently to combine.
- NOTE: Clearjel can be purchased either through Amazon or on King Arthur Flour.com It's a pie filling thickener, and I love it because I don't get runny fruit.
- Taste a small bite of each fruit, and gauge how sweet you want it to be. Add more sugar, if you need to. Set aside.
For the crostata:
- Remove the dough from the fridge. You might have to let it sit for 10-15 minutes, until it is pliable enough to roll out the dough to roughly 9" in diameter, on a lightly floured surface. Don’t worry about how it looks. The crust doesn't need to be too thin or perfectly shaped – in fact, part of the charm of the crostata is its odd and rustic shape. Once rolled out, place on a piece of parchment paper on a cookie sheet and pop back into the fridge until you’re ready to assemble. NOTE: I actually rolled out the dough on parchment paper, and simply lifted it onto the baking sheet.
- Preheat oven to 350F.
- Remove the chilled crust from the fridge. If using the jam, evenly spread a thin layer, leaving about a 3″ border.
- Carefully pour the ricotta filling into the center of the crust. Using a spatula, spread it evenly, being careful to leave about a 3″ border– you’ll be folding over the dough to create the “crust”.
- Pile enough of the the fruit on top of the ricotta filling, that will fit in the center of the crust, making sure to leave about 3 inches around the edges to fold over.
- Brush the egg wash over the crust. Sprinkle coarse sugar on top, for a delightful crunch.
- Bake for 20-30 minutes, or until the edges start to brown.
- Allow to cool until slightly warm. Serve with a dusting of powdered sugar and a side of vanilla ice cream, or fresh whipped cream.
I've never seen a crostata with a filling – I love that idea and will have to try it. I do enjoy crostatas – so much easier than pie, and such a rustic look.
I stocked up on the cherries at Whole Foods, too! 🙂 Love that those turned into this crostata with ricotta! Gorgeous , rustic look!
Oh, this looks so delicious! I keep forgetting to stop by your blog to see your gorgeous food, so I just subscribed via email! 🙂
Best,
Gloria
Wow this crostata looks marvelous and so colorful! I cannot get enough cherries lately and am always looking for new recipes for them – thanks for sharing:)
i could never ever EVER complain about too many dessert recipes! Cherry and apricot are two great fruits to pair together. How delicious!
I went peach picking this Friday and it looks like I found my recipe 🙂 Another great one to share with my friends at work! It's a shame that I love ricotta so much I could just eat it with a spoon but I guess I can spare some to make your crostata!!!
This looks fabulous and I love the cherry-apricot pairing. Yum!
Wish I'd stocked up on the cherries at Whole Foods too. I'd have used them for this crostata, which looks absolutely delicious. Love the crunchy sugary crystals on top.
What a tasty, rustic dessert. Love adding the ricotta filling.
Others may be wishing for a main course recipe but I am happy, happy, happy that you did this recipe. Thank you!
My resolve to cut back on calories just flew out the window. I love this dessert and can't wait to try it. I've never added a filling to a crostata and can imagine how much it adds to this fabulous dessert. Cherries are already on my shopping list today. Bookmarked!!!
Wow I have never made a Crostata before, never even heard of one! One of my favorite reasons for coming here, I always learn something new!
Beautiful Deb~! Crostata w/ ricotta? Wow and delicious!
Debby, I am speechless. This summer berry dessert is stunning. I have been seeing other bloggers write about the $2.99 cherries on sale at Whole Foods.
Happy summer to you.
Velva
Wow! Delightful and yummy!
Wonderful!
Thanks for sharing, I enjoyed the visit.
Oh my gosh. Drool!
I was just thinking that the ricotta filling would be awesome in Ina's danishes and then you said it! Great minds think alike 🙂
I so badly would LOVE a big o' slice of this crostata. Looks amazing.
Love the fruit in this as it would almost make me feel healthy eating it. Very unique idea and thanks for linking it to the Iron Chef Challenge!
This is lovely, Debby and I think that your baked dough turned out just fine! Love the addition of cherries! I've got to get to the fresh markets and grab some!
This looks amazing! I just saw that your feed hasn't been posting since May, I have a lot of catching up to do!!
Yum! I have the cherries just don't have the apricots…this looks so delicious…