The Gevasci's Ricotta Tart Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Soft butter | 3/4 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Ricotta cheese | 1 1/2 Pound | |
| Almonds | 2 Tablespoon, chopped | |
| Toasted pine nuts | 3 Tablespoon | |
| 2 tablespoons chopped angelica or citron | ||
| Eggs | 4 standard | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Confectioners' sugar | ||
Directions
Have butter, cheese, and eggs at room temperature.
Mix 2 cups flour, baking powder, and salt.
With hands work in butter.
Gradually add brandy, mixing lightly just until dough holds together.
Chill.
Then roll about two thirds of dough 1/8 inch thick and use to line 10-inch pie pan.
Mix 1 tablespoon flour, cheese, nuts, and angelica.
Beat eggs until light and lemon-colored.
Gradually beat in sugar; add vanilla.
Stir into cheese mixture.
Pour into lined pie pan.
Roll remaining pastry to 1/8 inch thickness and cut into strips.
Arrange lattice-fashion on pie.
Bake in preheated moderate oven (375°F.) for 40 minutes, or until firm.
Cool.
Just before serving, sift confectioners' sugar lightly on top.
Mix 2 cups flour, baking powder, and salt.
With hands work in butter.
Gradually add brandy, mixing lightly just until dough holds together.
Chill.
Then roll about two thirds of dough 1/8 inch thick and use to line 10-inch pie pan.
Mix 1 tablespoon flour, cheese, nuts, and angelica.
Beat eggs until light and lemon-colored.
Gradually beat in sugar; add vanilla.
Stir into cheese mixture.
Pour into lined pie pan.
Roll remaining pastry to 1/8 inch thickness and cut into strips.
Arrange lattice-fashion on pie.
Bake in preheated moderate oven (375°F.) for 40 minutes, or until firm.
Cool.
Just before serving, sift confectioners' sugar lightly on top.
Chef
