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Best Blackberry-Ricotta Crostata (Easy Homemade Recipe)

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A rustic, free-form tart with a flaky, buttery crust, creamy ricotta filling, and jammy blackberries. Perfect for last-minute dessert emergencies or lazy Sunday afternoons.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 2 tablespoons granulated sugar (25g)
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • ½ teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese (250g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 cups fresh blackberries (about 300g)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon cornstarch
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado or coarse sugar (optional)

Instructions

  1. Make the dough: In a food processor, pulse flour, sugar, and salt until combined. Add cold butter cubes and pulse 8-10 times until pea-sized. Add vanilla to 3 tablespoons ice water, drizzle over flour mixture, and pulse until dough just comes together. Turn out onto plastic wrap, shape into a disk, and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, whisk together ricotta, sugar, egg yolk, lemon zest, vanilla, and salt until smooth. In a small bowl, toss blackberries with sugar and cornstarch.
  3. Roll out the dough: Preheat oven to 375°F (190°C). On a floured piece of parchment paper, roll dough into a 12-inch circle, about ¼-inch thick. Transfer parchment with dough to a baking sheet.
  4. Assemble the crostata: Spread ricotta filling over center of dough, leaving a 2-inch border. Spoon blackberries over ricotta. Fold edges of dough up and over filling, overlapping as needed. Brush crust with egg wash and sprinkle with turbinado sugar.
  5. Bake and cool: Bake for 35-40 minutes until crust is deep golden brown and filling is bubbly. Cool on baking sheet for at least 15 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Butter must be cold for a flaky crust. If using frozen blackberries, thaw and drain first. Let crostata cool completely before slicing to allow filling to set. Dough can be made up to 2 days ahead.

Nutrition

Keywords: blackberry ricotta crostata, easy crostata recipe, rustic tart, blackberry dessert, ricotta tart, homemade crostata

Find it online: https://nanarecipes.info/best-blackberry-ricotta-crostata-easy-homemade-recipe/