Ricotta and Blueberry Tart

Name: Ricotta and Blueberry Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Eggs 1; Butter 0.67 cup; Sugar 6 ½ tbsp; Cow's milk ricotta cheese 2 cups; Wildflower honey 3.3 tbsp; Lemon peel 1; Blueberries 2 cups; Sugar ½ cup; Lemon juice ½; Oregano fresh to taste

it es fr de

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 8
Cost: Average
Note + 30 minutes of resting

PRESENTATION

The ricotta blueberry crostata is an absolute classic Italian treat that shows just how amazing a homemade fruit tart can be. Seriously good. This dessert combines a tender, crumbly pastry base, a creamy ricotta layer, and a glossy blueberry compote that tastes really, really fresh. Italians, they love using the best fruit of the season, and the combo of blueberries and ricotta is a total standout. Unlike your typical jam tarts, this version uses fresh berries and a silky cheese filling instead of thick marmalade. The result? A dessert with a soft, melt-in-your-mouth crust and bursts of tangy blueberry flavor. And you know what, it feels lighter and more fun than your usual crostata. Perfect for family lunches or a casual afternoon treat, with flavors that stay bright and moist for days. Fans of crostata get really excited about the mix of textures in a ricotta blueberry crostata. Pretty much. With each bite, you enjoy the crispy edge, the smooth ricotta, and the sweet-tart berries on top. In various regions of Italy, folks might use blackberries or raspberries when blueberries are scarce, but the fresh blueberry version is a summer favorite. There's just something about the golden crust against that deep purple compote that makes this rustic Italian pastry stand out. And it’s visually stunning and tastes just as good. A slice of this blueberry ricotta tart feels special without being fussy—just the right balance of sweet and fresh, with that homemade touch you cannot find in store-bought desserts. For anyone who loves a traditional Italian dessert with a modern twist, this one really hits the mark. Pair it with coffee, or sneak a piece for breakfast; either way, you’ll enjoy a taste of Italian home baking that feels like a real treat. Whether you’re gathering with friends or enjoying a quiet afternoon, this crostata brings a bit of Italy to your table, celebrating the simple pleasure of fresh ingredients and classic flavors.

INGREDIENTS

Ingredients for the crust (for an 18 cm diameter mold): Type 00 flour 2 cups (250 g); Eggs 1; Butter 0.67 cup (150 g); Sugar 6 ½ tbsp (80 g)

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Wildflower honey 3.3 tbsp (50 g); Lemon peel 1

for garnish: Blueberries 2 cups (300 g); Sugar ½ cup (100 g); Lemon juice ½; Oregano to taste - fresh

Preparation

How to prepare Ricotta and Blueberry Tart

To prepare the ricotta and blueberry tart, start with the crust preparation. Pour the cold butter with the flour into a bowl 1, pinch it quickly with your fingers 2 to avoid warming it too much. You should obtain a sandy mixture. At this point, add the sugar 3 and work it for a few moments.

Add the egg 4 and knead for a short time 5 to compact everything. Form a dough ball and place it between two sheets of parchment paper, pressing it lightly 6.

Roll it out slightly with a rolling pin 7, giving it a square shape 8: let it rest in the refrigerator for 30 minutes. Meanwhile, prepare the blueberry compote: pour the blueberries into a slightly warmed pan and add the sugar 9. Let it cook over medium-high heat for about 10 minutes, stirring occasionally.

When the blueberries have softened and the compote begins to thicken, turn off the heat and add the lemon juice, mix 10 and set aside. Butter and flour a 7-inch ring mold. Take the crust, roll it out to about 3/16 inch thick, and cut it with the mold 11. Place the cut crust on a baking sheet lined with a silicone mat (or simple parchment paper) 12.

Also position the mold 13. With the leftover dough, create the edge: roll it out 14 and cut a strip 1.5 inches wide and the length of the ring (about 23.5 inches) 15.

Place the strip of crust adhering it well to the ring 16 so that it doesn't wrinkle during baking. Poke the base of the crust with a fork 17 and let it cool in the refrigerator for at least 30 minutes. Prepare the filling: in a bowl, mix together the ricotta, honey, and lemon zest 18.

Set the cream aside 19. After the necessary time has passed, fill with the ricotta cream 20 and level with the back of a spoon 21.

Bake in a preheated static oven at 350°F for about 45 minutes. Once baked, let it cool, remove the ring 23, and transfer to the serving plate 34.

Pour the quick blueberry compote 25 26 and decorate with more fresh blueberries and fresh oregano leaves. The ricotta and blueberry tart is ready to be served 27.