Strawberry and Ricotta Crostata with Fig Jam

This strawberry and ricotta crostata is made with a delicious shortcrust pastry, covered with a layer of fig jam, then topped with ricotta and strawberries – all baked in the oven to perfection.

crostata is a traditional Italian dessert made in many Italian homes – it’s basically the Italian version of a pie! There are so many filling options, from a classic jam filling to a chocolate filling, to anything in between, the possibilities are truly endless. Recipe by Pina Bresciani.

Strawberry and Ricotta Crostata with Fig Jam

Strawberry and Ricotta Crostata with Fig Jam

Course: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 1 hour
Total Time: 2 hours 45 minutes
Yield: 1 8 inch Crostata

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For the fig jam

  • 20-25 260g dried figs (stems removed), and cut into small pieces
  • 1 cup granulated sugar
  • 1 cup water
  • juice of one lemon
  • 2 tsp vanilla extract

For the dough

  • 3 ½ cups all-purpose flour plus more for rolling
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 2 eggs
  • 2 egg yolks
  • 1 ¼ cup unsalted butter at room temperature

For the filling

  • 1 cup strawberries sliced
  • ½ cup + 1 tbsp granulated sugar divided
  • 2 tsp vanilla extract
  • 2 cups ricotta
  • 1 egg
  • zest of one lemon


Make the fig jam

  • In a pan over medium high heat, add the figs, sugar, water, lemon juice, and vanilla extract.
  • Bring the mixture to a boil, and reduce to a simmer for 6-8 minutes. The liquid should slightly thicken and become golden-brown in color.
  • Let the mixture cool for 10 minutes.
  • Add to a food processor and process until a jam-like consistency is achieved.

Make the dough

  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar and baking powder. Mix ingredients together with a spoon.
  • Add the eggs, egg yolks and butter.
  • Mix on a low speed until the dough starts to come together into a ball (a few minutes).
  • Remove the dough from the mixer and form it into a ball with your hands. Wrap in plastic wrap and place in the fridge for one hour.

Assemble the crostata

  • Preheat oven to 350F. On a flat surface, roll out the dough with a rolling pin on a floured surface. You will need to roll the dough out a few times (using more flour every time) in order for it to become soft and more manageable.
  • Roll the dough on to the rolling pin and transfer it to a tart pan. Cut off any dough overhang with a knife. Poke the base of the dough with a fork several times.
  • Add 3/4 cup of fig jam to the crostata and spread it out evenly over the base. You can use any leftovers for toast, or more baking!
  • Add the sliced strawberries to a small bowl. Add 1 tbsp of sugar and the vanilla extract. Mix ingredients together with a spoon.
  • In a medium sized bowl, with a hand mixer, mix the ricotta, egg, lemon zest, and 1/2 cup sugar until smooth. Fold in the strawberries.
  • Pour the ricotta/strawberry mixture into the tart pan, over the fig jam.
  • Place the crostata in the oven and bake for about 45-50 minutes or until the ricotta is set.
  • Remove the crostata from the oven and let it cool completely. Slice, serve and enjoy!


This crostata must be kept in the fridge. It will last in the fridge for up to 4 days.
• It also freezes very well. Wrap in tin foil to freeze, up to 4 months. When ready to eat, thaw in the fridge.
Top tips
• You can make the jam ahead of time and store it in the freezer until ready to use (up to 1 month)
• The fig jam will work well with either mission figs or golden figs
• There’s no need to drain the ricotta (unless it’s dripping wet) – the extra moisture will help keep the crostata moist

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