Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft Italian Crostata with Jam and Fresh Berries
A tender, cake-like take on classic Italian crostata, made with a pasta frolla dough enriched with ricotta for extra softness. Easy to make and beautifully versatile, with a free-form topping of jam and fresh berries that bakes up as delicious as it looks.
Great for this Fourth of July weekend baking!
This beautiful dessert is bursting with red and blue berries, sweet jam, and the softest, most tender crust.
If you’re looking for an easy and crowd-pleasing treat to celebrate the holiday, this Soft Italian Crostata is just the thing.
It’s my take on the classic Italian crostata, a baked tart traditionally made with buttery pasta frolla and filled with jam or fruit. In this version, the dough is enriched with ricotta cheese, which makes it extra soft, tender, and so easy to work with.
Think of this as the perfect blend between a cookie crust and a soft cake—layered with sweet jam and studded with juicy raspberries and blueberries.
And the best part, no intricate lattice topping required! The top crust is free-form and rustic: just little pieces of dough scattered over the jam, making it as beautiful as it is delicious.
Why You’ll Love This Crostata
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Soft & Tender Crust: Made with traditional Italian pasta frolla, but lightened with ricotta for a softer texture.
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Versatile Filling: Use your favorite jam—raspberry, blueberry, strawberry, or even frutti di bosco. Add fresh berries for extra flavor and color.
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Rustic Look, No Fuss: Instead of a perfect lattice, the top is decorated with small dough balls for a charming, rustic finish.
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Perfect Anytime: Serve as a dessert or enjoy a slice with your morning coffee or afternoon tea.
Ingredients & Substitutions
Flour: All-purpose flour gives the crust structure.
Butter: Use unsalted butter, softened just enough to blend easily.
Ricotta: I recommend ricotta over mascarpone—it keeps the dough moist and tender without making it greasy. Be sure to drain it well if it’s watery.
Sugar & Lemon Zest: A touch of sugar and lemon zest add the right amount of sweetness and brightness to the dough.
Eggs: Bind the dough and give it richness.
Jam: Raspberry is my go-to, but any berry jam works beautifully here.
Fresh Berries: Blueberries and raspberries add a fresh pop of flavor and texture.
Substitute Tips:
Don’t have ricotta? Greek yogurt or sour cream can work in a pinch.
Swap berries based on what’s in season: blackberries, chopped strawberries, or even cherries.
Baking Tips
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Don’t skip the parchment: Lining your pan makes it much easier to remove the crostata after baking.
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Keep the top dough light: When shaping the dough balls for the top, keep them small and evenly sized. If they’re too thick, they may not fully bake in the center.
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Use a light hand when mixing: Overworking the dough can make it tough. Mix until just combined.
How to Store
First of all, make sure to let your crostata cool completely before covering it.
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At room temperature: Store loosely covered for up to 2 days.
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In the fridge: Keeps well for up to 4–5 days. Let come to room temperature before serving.
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To freeze: You can freeze slices, well-wrapped, for up to one month. Thaw overnight in the fridge.
This soft Italian crostata is a wonderful twist on a classic. It’s easy to make, visually stunning, and endlessly adaptable based on the fruits and jams you have on hand. The ricotta in the dough makes it extra special—delicate, tender, and perfect for highlighting your favorite berry flavors.
Whether you’re hosting a brunch, enjoying a summer afternoon, or just looking for a cozy baking project, this crostata will be your go-to. I hope you’ll give it a try and make it your own! Ready to try it too?!?
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Soft Italian Crostata with Jam and Fresh Berries
A tender, cake-like take on classic Italian crostata, made with a pasta frolla dough enriched with ricotta for extra softness. Easy to make and beautifully versatile, with a free-form topping of jam and fresh berries that bakes up as delicious as it looks.
Servings:
8
Prep Time
20 min
Cook Time
45 min
Resting Time
Total Time
1 hr, 5 min
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, softened and cut into small cubes
- ½ cup (100 g) granulated sugar
- Zest of 1 lemon
- 4 oz (115 g) ricotta, well-drained
- 2 large eggs
- 1 jar (about 10 oz / 280 g) raspberry jam (or strawberry or blueberry)
- 1 cup (150 g) fresh raspberries and blueberries, mixed
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Line an 8- or 9-inch round cake pan with a parchment circle and lightly grease the sides; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cubed butter and rub it into the flour with your fingertips or a fork until the mixture resembles coarse crumbs. Stir in the sugar and lemon zest.
- Add the ricotta and eggs, and mix with a fork or your hands until the dough just comes together. Turn the dough onto a lightly floured surface and knead briefly into a soft, smooth ball.
- Divide the dough into two parts, about 2/3 and 1/3. Roll the larger portion between two sheets of parchment paper into a circle about 2 inches wider than your pan. Gently transfer to the prepared pan and press into the bottom and slightly up the sides. Trim any excess.
- Spread the jam evenly over the base. Roll the remaining dough into small balls using your hands or a small cookie scoop. Scatter the dough balls over the jam, making sure they’re not too thick. Tuck the fresh berries between the dough balls for decoration.
- Bake for about 45 minutes, or until the top is golden and the dough balls are fully baked through.
- Let cool completely in the pan before dusting with powdered sugar. Slice and enjoy!
