Juicy Italian Crumble Tart with Sweet Ricotta and Blackberries

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose is more economical.

Pick blackberries and wash them, ensuring they are dry.

In a saucepan, combine approximately 300 grams of blackberries, 150 grams of sugar, and the juice of half a lemon.

Mix everything together and place on the hob over medium-high heat (number 6).

Once boiling, cover with a lid and let it boil gently for 10 minutes.

After 10 minutes, blend the mixture using a hand blender until smooth, leaving the seeds in if desired.

Return the blended mixture to the hob without the lid and cook for an additional 20 minutes on medium heat (number 5) until it becomes a dense jam.

For the pastry, in a food processor, combine 200 grams of self-rising flour, 70 grams of granulated sugar, 75 grams of butter, 5 grams of baking powder, and a pinch of salt. Blend for a few seconds.

Add 1 egg and a little sunflower oil to the mixture and blend again until crumbly.

Wrap the pastry in cling film, shape it into a ball, and refrigerate for 20 minutes.

Once the jam is ready, cool it in a glass in the fridge.

Sieve the ricotta to make it fluffier, then mix in 50 grams of icing sugar with a spatula until combined.

Grease a 20-centimeter baking tin and line the bottom with baking paper, then flour the edges to prevent sticking.

Take the chilled pastry, split it in half, and press it into the base and up the sides of the tin, compacting it well.

Prick the base of the pastry with a fork.

Spread the ricotta mixture evenly over the pastry base.

Add the cooled blackberry jam on top of the ricotta, then place a few more blackberries on top of the jam.

Crumble the remaining pastry dough over the top to cover the jam completely.

Decorate the top with additional blackberries as desired.

Preheat the oven to 180°C (fan-assisted) or 200°C (conventional).

Bake for 40 to 45 minutes until golden brown, checking after 30 minutes and reducing the temperature to 170°C if it browns too quickly.

Let the tart rest for an hour after baking before removing it from the tin.

Dust with icing sugar and add lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens