Crostata di Ricotta e Visciole

Cheese Tart with Sour Cherry Preserves

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

A recipe in Donatella Pavoncello’s Dal 1880 ad oggi: La cucina ebraica della mia famiglia inspired this version of a traditional Italian cheese tart with a surprise layer of cherry jam. Lemon zest is in the crust, but you might want a little in the filling as well. I’ve added the almond extract, which accents the cherries nicely. It’s wise to brush the crust with egg wash