Preparation

Make the blueberry jam

• Put the blueberries, sugar, and lemon zest and juice in a medium heavy-duty saucepan. Cook over low heat to dissolve the sugar, about 10 minutes. Use a potato masher to break the berries up a bit. Raise the heat to medium, and bring to a boil. Reduce the heat and simmer, stirring often, until the mixture has thickened, about 10 minutes.
• Stir in the cinnamon, cloves, and nutmeg, and simmer until thickened to a jam consistency, about 5 minutes more. You should be able to drag a path through the bottom of the saucepan with a silicone spatula or wooden spoon. Remove and discard the zest. Scrape the jam into a heatproof bowl and let cool completely. (The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.)

Make the ricotta cream

• Using a stand mixer fitted with the whisk attachment (or a hand-held electric mixer and a large bowl), mix together the ricotta, confectioners’ sugar, egg, egg yolk, vanilla, and cinnamon until thoroughly combined. Cover and refrigerate until ready to use.

Assemble and bake the crostata

• Position a rack in the center of the oven, put a large rimmed baking sheet on the rack, and heat the oven to 350°F. Remove the pasta frolla from the refrigerator and let it rest at room temperature for 30 minutes. Have ready a 9-inch fluted tart pan with a removable bottom.
• Lightly dust a work surface and rolling pin with flour. Roll the larger disk of pasta frolla into a 12-inch circle, lifting and turning the dough as you roll to prevent sticking and create an even round. Gently wrap the dough around the rolling pin, and unroll it over the tart pan. Gently fit the dough into the pan without stretching it. Use the palm of your hand or the rolling pin to trim off the excess. Refrigerate while you roll out the second piece of dough.
• Roll the smaller piece into a 10-inch circle, and use a fluted pastry wheel to cut it into strips from 1/2 inch to 1 inch wide. (For a more traditional look, divide the disk into 10 pieces, and with your hands, roll each piece into a 10-inch rope.)
• Remove the crostata base from the refrigerator. Spread the ricotta cream evenly over the crostata base. Dollop spoonfuls of blueberry jam over the ricotta. Position the strips of pastry on top in a lattice pattern. You can weave the strips if you like, but the dough is fragile and tends to tear so it’s not necessary (nor is it traditional). Press the edges of the strips into the edge of the tart shell to secure and trim off the excess.
• Put the crostata on the heated baking sheet and bake until the crust is golden-brown and the filling is set, for 40 to 45 minutes. Transfer from the baking sheet to a rack to cool completely. Remove the ring, and use a large, wide-angled spatula to transfer the crostata from the metal tart base to a serving plate. Dust with confectioners’ sugar, if using, and serve.