Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All Purpose Flour
1 tb All Purpose Flour
1 t Baking Powder
1/4 ts Salt
3/4 c Butter, Softened
2 tb Brandy
1 1/2 lb Ricotta
2 tb Almonds, Chopped
3 tb Pine Nuts (Pignoles),
-Toasted
2 tb Angelica or Citron, Chopped
4 Eggs
1 c Sugar
1 1/2 ts Vanilla
Confectioners' Sugar
All ingredients must be at room temperature before
starting. Preheat the oven to 375 degrees. Mix the
first measure of flour with the baking powder and
salt. Use your hands to work in the butter. Gradually
add the brandy, mixing lightly until the dough just
holds together. Chill. Roll about 2/3 of the dough out
to a thickness of 1/8". Use the dough to line the
(10") cake pan(s) (one per tart). Mix the second
measure of flour with the ricotta, nuts and angelica.
Beat the eggs until they are light and lemon colored.
Gradually beat in the sugar. Add the vanilla. Stir
into the cheese mixture. Pour into the lined cake
pan(s). Roll the remaining pastry to a thickness of
1/8" Cut into strips. Arrange the strips in a lattice
fashion on top of the tart(s). Bake until firm (about
40 minutes). Cool. Sift confectioners' sugar lightly
over the top(s) just before serving.
