Crostata with ricotta and strawberries

Last Updated on December 13, 2024

Such an Italian lattice strawberry pie. This recipe is definitely worth trying. And hurry, because strawberry season is at its peak!

Ingredients:

Ingredients for the shortcrust pastry: 350 g smooth flour 00 150 g room temperature butter 150 g sugar 1 pk whole egg 1 pk egg yolk 1/2 bag of powdered sugar powdered sugar for sprinkling. grated zest of 1 lemon a pinch of salt Ingredients for filling: 600 g ricotta 200 g of sugar 200 g strawberry 2 pcs yolks peel of 1 lemon

Procedure:

Work all the ingredients for the shortcrust pastry into a smooth dough and chill in the fridge for half an hour.

Now prepare the filling. Mix everything well.

From the cooled dough, separate a smaller piece, which you can later make strips to cover the filling. Roll out the larger part of the dough into a round and place it in a cake tin lined with baking paper and prick it lightly with a fork.

Add the ricotta-strawberry filling.

Roll out the separated piece of dough, cut it into strips and form a lattice on the cake.

Bake for about 35 minutes in a preheated oven at 180 ° C. When cool, sprinkle with icing sugar.

Recommendation:

Recipe for article: Get ready for the feast, it’s time for strawberries!

Note:

Source.