Fig Jam, Ricotta and Pistachio Crostata

Fig Jam, Ricotta and Pistachio Crostata

It's beginning to look a lot like fall and it's time to bake this easy Fig Jam, Ricotta and Pistachio Crostata. This recipe is inspired by key ingredients used in Sicilian cooking.
Course Dessert
Cuisine Italian
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 334kcal
Author Nadia Fazio


For the dough:

  • 1 cup all-purpose flour
  • pinch of salt
  • 2 tbsp. granulated sugar
  • 1/4 lb cold butter
  • 2 tbsp. cold water or more as needed

For the filling:

  • 1 1/2 cups ricotta
  • zest of 1 orange
  • 2 tbsp. granulated sugar
  • 1 egg plus one extra to brush on the crust
  • 1/2 cup fig jam
  • 2 tbsp. chopped pistachios


For the dough:

  • In a food processor fitted with a steel blade, add the flour, sugar, salt and butter into the bowl. Pulse until the butter has broken down and is the size of peas. 
  • With the motor running, add the ice water through the feed tube. Pulse until the mixture resembles a crumbly dough. If the dough is too crumbly add a bit more water. 
  • Turn out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for about half an hour.

For the filling:

  • In a medium-sized bowl combine the ricotta, orange zest, sugar and egg. Stir to combine.

To assemble:

  • Preheat oven to 400F. Remove the dough from the refrigerator and roll out on a floured surface into a 14 inch circle. Carefully lift and place it on a parchment paper covered baking sheet. 
  • Spread the ricotta mixture in the centre of the dough, leaving a 1 1/2 inch border all around. Spread the fig jam over the ricotta. Sprinkle the filling with pistachios.
  • Fold the border over the filling, gently pleating it into a circular shape. Brush the dough with the beaten egg.
  • Bake for 35 minutes until the dough is golden. Transfer to a wire rack and let cool completely before serving.


  • For best results, make sure your butter is well chilled before adding to the flour.  
  • If the dough is crumble and too difficult to roll, shape into a disk once again and refrigerate for a while longer.


Calories: 334kcal | Carbohydrates: 31g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 152mg | Potassium: 121mg | Sugar: 14g | Vitamin A: 605IU | Vitamin C: 1.4mg | Calcium: 111mg | Iron: 1.2mg