Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crumbly Ricotta Tart: A Rustic, Irresistible Sicilian Classic
A delightfully crumbly tart filled with ricotta, sugar, and a hint of cinnamon – easy to make, tender at the heart, with a buttery, melt-in-the-mouth crust.
📖 What is it
A delightfully crumbly tart filled with ricotta, sugar, and a hint of cinnamon – easy to make, tender at the heart, with a buttery, melt-in-the-mouth crust.
🛒 Ingredients
- ✓ 300g plain flour
- ✓ 200g caster sugar
- ✓ 1 sachet baking powder
- ✓ 1 egg
- ✓ 1 egg yolk
- ✓ 150g unsalted butter
- ✓ 500g ricotta cheese
- ✓ 1 sachet vanilla sugar
- ✓ Ground cinnamon
- ✓ Icing sugar, to dust
- ✓ Butter for greasing
- ✓ A pinch of salt
📊 Nutritional Information
Picture yourself enveloped in the warm, inviting aromas of a Sicilian kitchen, where simple ingredients marry to create a dessert that’s both tender and crumbly. This ricotta crumb tart is a timeless favourite, originally a humble farmhouse treat that has become a symbol of comfort and tradition. The creamy ricotta blends beautifully with fragrant cinnamon, while the buttery, crumbly pastry provides a lovely textural contrast. Each mouthful feels like a cosy hug, bringing a little corner of Sicily straight to your home.
👨🍳 Preparation
- 1
Melt the butter gently over a bain-marie and leave to cool.
- 2
Sieve the flour with the baking powder and a pinch of salt into a large bowl. Stir in 100g of the caster sugar.
- 3
Add the whole egg, the yolk, and the cooled melted butter. Combine with circular motions until the mixture forms a crumbly dough.
- 4
Grease a tart tin and press half of the dough evenly over the base, gently pressing it down.
- 5
In another bowl, mix the ricotta with the remaining sugar, vanilla sugar, a pinch of cinnamon, and a pinch of salt.
- 6
Spoon the ricotta mixture over the base, then scatter the remaining crumbly dough over the top, levelling gently.
- 7
Bake in a static oven at 180°C for about 30–35 minutes, until golden on top.
- 8
Allow to cool slightly before dusting with icing sugar and serving.
💡 Tips and Variations
- •
For an indulgent twist, try folding in a handful of dark chocolate chips or grate in the zest of a Sicilian lemon for a fresh, fragrant lift.
- •
If you fancy a nuttier note, substitute part of the plain flour with almond flour – this adds a delicate aroma and extra richness.
- •
For a lighter version, use low-fat ricotta and reduce the sugar, sweetening naturally with a teaspoon of Sicilian orange blossom honey.
- •
Add a pinch of flaky sea salt from Trapani to the dough to enhance the flavours and keep the crumble delightfully crumbly by handling the mix lightly.
- •
The secret to this tart lies in the texture: the dough should be nicely crumbly to create a lovely contrast with the smooth, velvety filling.
📦 Storage
- • Store the tart in an airtight container at room temperature and enjoy within two days for the best freshness and crumble.
- • For longer keeping, wrap it in cling film or pop it in a sealed container in the fridge – it’ll keep for up to five days without losing its softness.
- • Before serving chilled tart, allow it to come back to room temperature so the filling is creamy and the flavours come alive.
🍷 Pairing
This treat pairs wonderfully with a sweet Sicilian white like Malvasia delle Lipari, where the wine’s honeyed notes complement the ricotta and cinnamon perfectly. Alternatively, a Moscato di Noto works beautifully with its delicate aromatic profile. If you prefer something from the mainland, a Recioto della Valpolicella is an excellent choice, marrying sweetness and flavour harmoniously.
Give this lovingly crumbly ricotta tart a try at home – it’s a wonderful way to bring a little Sicilian sunshine to your table. Whether you’re enjoying it with family or sharing with friends, its comforting flavours and tender texture are sure to charm everyone. Do bake, share, and savour this heartfelt slice of tradition – I promise it’ll become a beloved favourite before long!
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