קרוסטטה איטלקית עם דובדבנים וריקוטה

על המתכון

מצרכים

• Crust (22-24 cm pan):
• 260g (2 cups) Type 00 flour
• 1 large egg
• 150g (2/3 cup) cold unsalted butter
• 80g (6 ½ tbsp) granulated sugar
• 1/4 tsp salt
• Filling:
• 500g (18 oz) cow's milk ricotta
• 65g (5 tbsp) granulated sugar
• 2 eggs
• 1 tsp vanilla extract (optional)
• Cherry Topping:
• 300g (2 cups) pitted cherries (fresh, frozen, or canned)
• 75g (3.5 tbsp) honey
• Pinch of orange zest
• Slurry: 1 tbsp cornstarch + 1 tbsp cold water
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