This dessert is quick to pull together, doesn’t take a ton of ingredients, and makes use of something that plagues many people I know… almost-empty jam jars taking up room in the fridge! Hence, it’s the perfect dessert to whip up in a snap for a dinner party.
*Note – The images in this post are from making 2 different crostatas – one with pear conserve and one with strawberry preserves.
- 1 ready-to-bake pie crust (flat, not one that comes in a dish)
- 2 heaping tablespoons of full-fat ricotta, mixed with 1 tsp sugar
- 3 heaping tablespoons of jam, any flavor
- Lay pie crust flat on a baking sheet.
- Top crust with ricotta.
- Spread ricotta evenly over crust, leaving about an inch at the edges
- Top ricotta with jam and spread jam evenly – it will mix a little with the ricotta, which is fine.
- Gently fold the edges of the pie crust in – don’t be a perfectionist here, it should look rustic!
- Bake at 375F until crust is golden brown.
- Let cool for at least 10 minutes.
- Slice into wedges and serve with ice cream.