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Cherry & Apricot Crostata with Ricotta Filling

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Who knew that Cherries & Apricots are a match made in heaven? Crostatas are very easy to make. You can use a store bought pie crust, or make your own (which I prefer to do). This particular recipes has a creamy filling of ricotta cheese, eggs and a bit of sugar. I was inspired to add orange zest, rather than cinnamon (as the original recipe that I adapted from "Cowgirl Chef". I used Bing Cherries, since they are in season in my part of California. On my first attempt at making the crust recipe, the dough was a little too soft and so the crust kind of melted and lots that lovely free-form look of crostatas. All was not lost, as I've increased the amount of flour for next time-- and there will be a next time! I loved the flavor of this "free form" pie. I'm so glad I added the orange zest, as it complimented both fruits perfectly. This is delicious served warm, or even an room temperature.


For the crust:
1 stick or ½ cup cold butter
cups unbleached all-purpose flour (I use King Arthur Brand)
3 tablespoons sugar
¼ teaspoon sea salt
3-4 tablespoons ice water
For the filling:
1 cup ricotta
2 egg yolks
1 teaspoon vanilla
3 tablespoons sugar
1 Tablespoon orange zest
For the fruit:
about 20 cherries, pitted
3-4 apricots, pitted and sliced
3 Tablespoons sugar
2 tsp cornstarch (or 1 teaspoon clear jel)
¼ tsp almond extract (optional, but my favorite)
1 Tbsp. fresh lemon juice
2 Tablespoons apricot or peach jam (optional)
coarse sugar (for a delicious crunch on the dough)
1 egg, beaten and mixed with water
powdered sugar, for dusting

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