Classic Crostata Di Ricotta Recipe
Ingredients
| 225 g / 8 oz plain flour | ||
| 175 g / 6 oz butter, cut into small pieces | ||
| 4 egg yolks, lightly beaten | ||
| 30 ml / 2 tablespoons sugar | ||
| 75 ml / 5 tablespoons Marsala | ||
| 7.5 ml / 1 1/2 teaspoons grated lemon rind | ||
| 1.25 kg / 2 1/2 lb ricotta cheese | ||
| 125 g / 4 oz sugar | ||
| 30 ml / 2 tablespoons flour | ||
| 2.5 ml / 1/2 teaspoon vanilla essence | ||
| Grated rind and juice of 2 lemons | ||
| 45 ml / 3 tablespoons raisins | ||
| 30 ml / 2 tablespoons slivered almonds | ||
Directions
1. Sift the flour and some salt into a bowl and make a well in the centre. Add the butter, egg yolks, sugar, Marsala and lemon rind and combine. Knead the dough until it is smooth and will form a ball, but do not over handle it. Chill for 1 hour.
2. Preheat the oven to 18o°C/350°F (Gas 4). Roll out three-quarters of the dough and use to line a greased 23 cm/9 in spring form pan.
3. For the filling, beat the cheese with the sugar, flour, vanilla, lemon rind and juice, and raisins. Spoon into the pie shell and smooth the top. Sprinkle over the almonds.
4. Roll out the remaining dough and cut it into long strips. Lay these in a lattice pattern over the filling. Bake for 1 hour or until the pastry is golden brown and the filling is firm to the touch. Cool before serving.
2. Preheat the oven to 18o°C/350°F (Gas 4). Roll out three-quarters of the dough and use to line a greased 23 cm/9 in spring form pan.
3. For the filling, beat the cheese with the sugar, flour, vanilla, lemon rind and juice, and raisins. Spoon into the pie shell and smooth the top. Sprinkle over the almonds.
4. Roll out the remaining dough and cut it into long strips. Lay these in a lattice pattern over the filling. Bake for 1 hour or until the pastry is golden brown and the filling is firm to the touch. Cool before serving.
Chef
