All ingredients must be at room temperature before starting.
Preheat the oven to 375°F. 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 2/3rd of the dough out to a thickness
of 1/8". Use the dough to line the (10") cake pans, one per tart.
Mix 1 tb 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 pans. Roll the remaining pastry to a thickness of 1/8".
Cut into strips. Arrange the strips in a lattice fashion on top of
the tarts. Bake until firm, about 40 minutes. Cool. Sift
confectioners' sugar lightly over the tops just before serving.
