I present a tart of sun-kissed berries and silky ricotta on a buttery, crumbly crust so luminous and irresistible it forces you to keep scrolling.

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I am obsessed with this ricotta and berry tart because it tastes like the best parts of summer all at once. I love the tang of whole milk ricotta against the bright pop of mixed fresh berries, a balance that keeps me sneaking slices at odd hours.

I adore the flaky crust giving way to creamy filling. And glossy berries make the tart impossible to ignore.

I find myself planning small excuses to make it, handing slices to friends and pretending it was accidental. Pure fruit and cheese joy.

Impossible to resist. I will always choose it everywhere, and honestly.

Ingredients

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All purpose flour: Gives the crust structure and a tender, flaky bite you’ll love.
Powdered sugar: Adds gentle sweetness and helps the crust feel slightly delicate.
Salt: Balances sweetness and wakes up the other flavors, plain but essential.
Unsalted butter: Makes the crust rich and flaky; cold cubes mean good texture.
Large egg yolk: Binds the dough and gives a bit of silkiness to the crust.
Vanilla extract: Adds warm, cozy aroma; use some in crust and filling.
Ice water: Keeps dough from getting tough; just enough to bring it together.
Whole milk ricotta: Creamy, slightly tangy filling that’s lighter than cream cheese.
Granulated sugar: Sweetens ricotta cleanly; it’s straightforward and never cloying.
Heavy cream or sour cream: Loosens ricotta so it’s silky, not grainy.
Fresh lemon zest: Brightens the ricotta with a lively citrus pop.
Mixed fresh berries: Juicy, colorful topping that brings tartness and freshness.
Apricot jam: Gives glossy shine and a hint of sweet fruit on top.
Powdered sugar for dusting: Pretty finishing touch that’s soft and sweet.
Pinch of salt for filling: Tiny boost that makes the ricotta taste real.

Ingredient Quantities

All purpose flour 1 1/4 cups (150 g)

Powdered sugar 1/3 cup (40 g)

Salt 1/4 teaspoon plus a pinch for filling

Unsalted butter 1/2 cup (113 g), cold and cubed

Large egg yolk 1

Vanilla extract 1 teaspoon, split between crust and filling

Ice water 1 to 2 tablespoons (as needed)

Whole milk ricotta 1 1/2 cups (about 375 g), well drained

Granulated sugar 1/3 cup (65 g)

Heavy cream or sour cream 2 tablespoons (to loosen the ricotta if needed)

Fresh lemon zest 1 teaspoon (about half a lemon)

Mixed fresh berries 2 cups (strawberries halved, blueberries, raspberries, or your fav mix)

Apricot jam or preserves 2 tablespoons, warmed slightly for glazing

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly grease a 9-inch tart pan with removable bottom or just wipe it with a bit of butter.

2. Make the crust: whisk together 1 1/4 cups (150 g) all purpose flour, 1/3 cup (40 g) powdered sugar and 1/4 teaspoon salt. Cut in 1/2 cup (113 g) cold cubed unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea-sized bits.

3. Add 1 large egg yolk and 1/2 teaspoon vanilla extract, then 1 tablespoon ice water and mix until dough just comes together. If it seems dry add the second tablespoon water. Don’t overwork it or it gets tough.

4. Press dough evenly into the tart pan, up the sides, trim excess. Freeze or chill in fridge 20 to 30 minutes so it firms up and keeps shape while baking.

5. Blind bake: line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8 to 12 minutes until golden and set. Let cool completely on a rack.

6. Make ricotta filling: in a bowl whisk 1 1/2 cups (375 g) well drained whole milk ricotta, 1/3 cup (65 g) granulated sugar, a pinch of salt, 1/2 teaspoon vanilla extract and 1 teaspoon lemon zest. If the ricotta is too thick or grainy, stir in up to 2 tablespoons heavy cream or sour cream to loosen and make it creamy.

7. Spread the ricotta mixture evenly into the cooled tart shell. Smooth the top with a spatula.

8. Arrange 2 cups mixed fresh berries (strawberries halved, blueberries, raspberries, etc) over the ricotta however you like. Don’t pile too high or it will slide.

9. Warm 2 tablespoons apricot jam or preserves in a small saucepan or microwave until loose, then brush lightly over the berries to glaze and give them shine.

10. Chill the tart for at least 30 minutes to let flavors marry, dust with powdered sugar if you want, slice and serve. Leftovers keep covered in the fridge 2 to 3 days.

Equipment Needed

1. 9-inch tart pan with removable bottom (or a regular tart pan if thats what you got)
2. Mixing bowls (one big for crust, one medium for ricotta)
3. Measuring cups and spoons for flour, sugar, salt and liquids
4. Pastry cutter or two forks to cut in the cold butter
5. Whisk and rubber spatula for mixing and smoothing the filling
6. Parchment paper and pie weights or dried beans for blind baking
7. Small saucepan or microwave-safe bowl to warm apricot jam
8. Wire cooling rack and oven mitts for safe handling
9. Pastry brush and a sharp knife for glazing and slicing

FAQ

Q: Can I make the crust ahead of time and freeze it?

A: Yes. You can form the dough, wrap it tightly and freeze up to 1 month. Thaw overnight in the fridge before rolling and blind baking. If frozen solid let it sit 30 minutes before handling so it won't crack.

Q: My ricotta is watery. Will that ruin the filling?

A: It can make the filling runny. Press the ricotta in a fine mesh strainer or cheesecloth for 30 to 60 minutes to remove excess whey. If you still need to loosen it, add 1 to 2 tablespoons of heavy cream or sour cream like the recipe says.

Q: Do I have to blind bake the crust?

A: Yes, blind baking gives you a crisp bottom so the filling does not make it soggy. Use pie weights or dried beans and bake until edges are golden, about 12 to 15 minutes, then remove weights and bake a few minutes more.

Q: Can I use low fat ricotta or cottage cheese instead?

A: Low fat ricotta will work but the filling may be less creamy. Cottage cheese should be blended smooth in a food processor first so there are no lumps. Taste and adjust sugar if needed.

Q: How do I keep the berries from making the tart soggy over time?

A: Glaze the berries with warmed apricot jam right before serving to seal in juices. Store leftover tart in the fridge and add fresh berries right before eating if you want maximum crispness.

Q: How long will the tart keep in the fridge?

A: Up to 3 days. After that the crust softens and berries release more juice. For best texture eat within 24 to 48 hours.

Ricotta And Berry Tart Recipe Substitutions and Variations

Unsalted butter 1/2 cup (113 g): you can swap in salted butter, just cut the added salt in the crust by about 1/4 teaspoon. If you need a dairy-free option use cold vegan stick butter and treat it exactly the same.
Whole milk ricotta 1 1/2 cups (about 375 g): good substitutes are whole-milk cottage cheese (pulse briefly in a food processor to smooth) or mascarpone for a richer, creamier filling. For a lighter note try Greek yogurt strained well, but add a tablespoon of powdered sugar to balance the tang.
Powdered sugar 1/3 cup (40 g) in the crust: if you dont have powdered, use superfine granulated sugar or pulse regular granulated in a blender until very fine. For the dusting, granulated wont work as well, so use a sieve if you try it.
Apricot jam or preserves 2 tablespoons for glazing: swap with apricot nectar reduced on the stove, warmed strawberry or raspberry jam, or brush with a thin layer of honey for shine. If using a thicker jam, warm it gently and strain for a smoother glaze.

Pro Tips

– Chill the dough well before baking. If it feels soft after you press it into the pan, stick it in the freezer for 10 minutes, otherwise the sides will slump and you’ll get a weirdly thin crust. Don’t overwork the dough either, or it turns tough.

– Drain the ricotta like it’s your job. Put it in a fine sieve over a bowl for at least 30 minutes or press it in a cheesecloth, otherwise the filling will be watery and the tart wont set nicely. If it still seems grainy, stir in a tablespoon of cream at a time until it’s silky.

– Glaze the berries only right before serving. Brush them with the warmed apricot jam while the tart is cold so the glaze sticks and the fruit keeps its bright flavor. If you glaze too early the berries weep and the whole tart looks soggy.

– Use a thin, sharp knife warmed under hot water and wiped dry between cuts for clean slices. Also keep the tart chilled until just before eating, it slices way better cold and the ricotta holds its shape.

Ricotta And Berry Tart Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I present a tart of sun-kissed berries and silky ricotta on a buttery, crumbly crust so luminous and irresistible it forces you to keep scrolling.

Servings

servings

Calories

353

kcal

Equipment: 1. 9-inch tart pan with removable bottom (or a regular tart pan if thats what you got)
2. Mixing bowls (one big for crust, one medium for ricotta)
3. Measuring cups and spoons for flour, sugar, salt and liquids
4. Pastry cutter or two forks to cut in the cold butter
5. Whisk and rubber spatula for mixing and smoothing the filling
6. Parchment paper and pie weights or dried beans for blind baking
7. Small saucepan or microwave-safe bowl to warm apricot jam
8. Wire cooling rack and oven mitts for safe handling
9. Pastry brush and a sharp knife for glazing and slicing

Ingredients

All purpose flour 1 1/4 cups (150 g)
Powdered sugar 1/3 cup (40 g)
Salt 1/4 teaspoon plus a pinch for filling
Unsalted butter 1/2 cup (113 g), cold and cubed
Large egg yolk 1
Vanilla extract 1 teaspoon, split between crust and filling
Ice water 1 to 2 tablespoons (as needed)
Whole milk ricotta 1 1/2 cups (about 375 g), well drained
Granulated sugar 1/3 cup (65 g)
Heavy cream or sour cream 2 tablespoons (to loosen the ricotta if needed)
Fresh lemon zest 1 teaspoon (about half a lemon)
Mixed fresh berries 2 cups (strawberries halved, blueberries, raspberries, or your fav mix)
Apricot jam or preserves 2 tablespoons, warmed slightly for glazing
Powdered sugar for dusting, optional

Directions

Preheat oven to 375 F (190 C). Lightly grease a 9-inch tart pan with removable bottom or just wipe it with a bit of butter.
Make the crust: whisk together 1 1/4 cups (150 g) all purpose flour, 1/3 cup (40 g) powdered sugar and 1/4 teaspoon salt. Cut in 1/2 cup (113 g) cold cubed unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea-sized bits.
Add 1 large egg yolk and 1/2 teaspoon vanilla extract, then 1 tablespoon ice water and mix until dough just comes together. If it seems dry add the second tablespoon water. Don’t overwork it or it gets tough.
Press dough evenly into the tart pan, up the sides, trim excess. Freeze or chill in fridge 20 to 30 minutes so it firms up and keeps shape while baking.
Blind bake: line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8 to 12 minutes until golden and set. Let cool completely on a rack.
Make ricotta filling: in a bowl whisk 1 1/2 cups (375 g) well drained whole milk ricotta, 1/3 cup (65 g) granulated sugar, a pinch of salt, 1/2 teaspoon vanilla extract and 1 teaspoon lemon zest. If the ricotta is too thick or grainy, stir in up to 2 tablespoons heavy cream or sour cream to loosen and make it creamy.
Spread the ricotta mixture evenly into the cooled tart shell. Smooth the top with a spatula.
Arrange 2 cups mixed fresh berries (strawberries halved, blueberries, raspberries, etc) over the ricotta however you like. Don’t pile too high or it will slide.
Warm 2 tablespoons apricot jam or preserves in a small saucepan or microwave until loose, then brush lightly over the berries to glaze and give them shine.
Chill the tart for at least 30 minutes to let flavors marry, dust with powdered sugar if you want, slice and serve. Leftovers keep covered in the fridge 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.