JOIN! 12 Weeks for $1

Ricotta and Cherry Jam Tart

Makes one 9-inch tart

2 hours 50 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

At Armando al Pantheon, a trattoria in Rome, we ended our meal with a slice of torta antica roma—a rustic tart inspired by the traditional Roman combination of ricotta and cherries. We were impressed by the lightness of the dessert and the extraordinary pairing of milky-sweet ricotta and tangy, brightly hued fruit preserves. The base was a tender, buttery, almost cakey crust, and the topping was a crumby mixture of the same composition. Sandwiched between was a layer of jam on a bed of ricotta dotted with poppy and sesame seeds. For our adaptation, we devised a dough that gets flavor and texture from almonds that are ground in the food processor, plus a small measure of semolina (or cornmeal). Lemon zest brings brightness and baking powder adds a little lift and lightness. Sour cherry jam, with its balance of sweet and sour, is best in this tart; some brands might specify Morello cherries, a variety of the fruit, on the label. If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. Covered tightly, leftovers will keep in the refrigerator for up to three days; bring to room temperature before serving.

Makes one

9-inch tart


Don’t use part-skim ricotta, as it lacks richness and has a grainy texture. Also, after making the crust mixture and transferring half to the pan, be sure to refrigerate the remainder, which will become the crumb topping. If it’s kept at room temperature, it won’t hold its shape during baking and will melt into the filling. Lastly, don’t spread the ricotta and jam layers all the way to the edges or the filling will caramelize against and stick to the pan, making it tricky to remove the tart for serving.

2 hours

50 minutes active, plus cooling

For the crust and topping:

  • 1

    large egg


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Bebe M.
May 3, 2024
It was a hit at the party! 🥳
Made this for a small party of 8 and it was gone fast. Looks great and tastes great. We served it with a scoop of vanilla ice cream and it was perfect. Wish I could post a picture of it, I do recommend scraping the side of the tart with a knife while it's still warm though because it will stick to the sides of the pan.
Martin Y.
April 24, 2024
Bland and needs to be sweeter
Made it as written (no almond extract). Lined the edge of the springform pan with strips of parchment paper to keep it from sticking to the edge--worked great. The tart baked up fine and looked great, but the overall taste was just bland. I think it might have worked if the ricotta was sweetened, but, as written, it was just too bland. I should have known; I tasted the ricotta mixture before I spread it and it was bland.