This crostata recipe comes from Domenica Marchetti. And it graced our dessert table on Easter this year (along with a bowl of marinated strawberries and way too many jelly beans and chocolate Easter eggs. The lemon flavor in this dessert is subtle, but adds a soft tang that gives it an elegant distinction. And the crust - oh my, the crust is so delicious I will be using it as my tart crust from here on out. The recipe makes more dough than you will need, as Domenica points out. You'll be glad though, when you taste the wonderful treats that you can make from the excess dough (hang in there, it's coming at the end of the post.)
For this crostata though, I first drained the ricotta. Try to find freshly made ricotta if possible, rather than a supermarket brand. I place a coffee filter in a colander, add the ricotta, then cover the top with plastic wrap and put a weight over it (something like a heavy can). I let it drain overnight in the refrigerator, but if you're pressed for time, even a few hours will help.
At least one cup of liquid came out - that would be liquid that would otherwise give you a soggy crust.
The mascarpone in the recipe adds a creaminess that ordinary ricotta tarts don't have.
The dough is really easy to work, so the lattice strips don't fall apart as in other recipes I've used.
There's not a lot of sugar in the filling, so a dusting of powdered sugar over the top adds a nice touch of sweetness. And it will cover up any cracks that may appear in your lattice work.
Remember those leftover dough scraps I mentioned? Domenica suggests you make cookies with them and sandwich them together with a bit of Nutella. Ottima idea Domenica!
Next time I may vary the filling and use some dulce de leche or homemade jam as well. But these Nutella ones were a bit hit and disappeared in no time. I have another batch all ready to go, to share with students in a class tomorrow.
Domenica Marchetti's Lemon-Ricotta Crostata
printable recipe here