At the heart of Rome’s beloved trattoria Armando al Pantheon, a beloved dessert frequently graces the table — a rustic tart that masterfully combines the creaminess of ricotta with the bold flavor of tangy cherry preserves. This delightful dessert, inspired by the traditional Roman “torta antica roma”, features a light texture and a perfect balance between the sweet softness of ricotta and the sharp zing of sour cherry jam.
The tart consists of three luscious layers: a cake-like buttery crust at the base, a rich ricotta filling accented with sesame and poppy seeds in the middle, and a crumbly almond topping that finishes it off. In our version adapted from Milk Street Backroads Italy, we create a nutty crust by blending ground almonds and a hint of semolina or fine cornmeal. The dough is brightened with lemon zest and lifted with baking powder for an airy texture.
For the best results, whole-milk ricotta is essential—it offers a creamy consistency that part-skim varieties lack. The star of this tart, however, is the sour cherry jam—preferably made with Morello cherries—which offers a perfect sweet-tart counterpoint to the soft cheese. If unavailable, quality strawberry jam is the next best option.
The key to achieving a crisp crumb topping is refrigerating the unused portion of dough before sprinkling it over the tart. Skipping this step may cause the topping to melt into the filling rather than forming those desirable golden crumbles. Also, keeping the ricotta and jam slightly away from the tart’s edge prevents sticking and ensures easy removal from the pan.
Here’s how to make this delightful Ricotta and Cherry Jam Tart:
Total Time: 2 hours (50 minutes active) + cooling
Yields: One 9-inch tart
Ingredients:
For the crust and topping:
- 1 large egg
- 2 tsp vanilla extract
- 65g slivered almonds
- 71g white sugar
- 2 tsp grated lemon zest
- 163g all-purpose flour
- 57g semolina flour or 48g fine cornmeal
- ½ tsp baking powder
- ½ tsp salt
- 85g salted butter (cubed, room temp)
For the filling:
- 15-16 oz whole-milk ricotta
- 1 egg yolk
- 1 tbsp poppy seeds
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 320g sour cherry jam
- 1 tsp grated lemon zest
- Powdered sugar (for serving)
Instructions:
- Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
- For the crust, whisk egg and vanilla in a bowl. In a food processor, pulse almonds, sugar, and lemon zest. Add flours, baking powder, and salt. Pulse in the butter until crumbly, then add the egg mixture.
- Press half of this mixture into the pan base and refrigerate the other half. Bake the base until golden (25–30 mins).
- Meanwhile, mix ricotta, egg yolk, poppy seeds, vanilla, and almond extract in a bowl. Separately, mix jam with lemon zest.
- Once the base is cool, spread ricotta over it, keeping a small border. Gently add jam on top.
- Crumble the chilled topping over the tart. Bake again for 35–40 minutes until golden and bubbling.
- Cool on a rack, remove from the pan, and dust with powdered sugar before serving.
Covered and refrigerated, leftovers keep fresh for three days. Always bring the tart to room temperature before enjoying its full flavor.
