This recipe is a specialty of my great-grandmother.
It is a classic ricotta tart (CROSTATA DI RICOTTA).
My great-grandmother bequeathed this fantastic recipe, which I am reproposing for all of you.
Let me know if you like it!!!
CROSTATA DI RICOTTA
GREAT-GRANDMA’S ITALIAN RICOTTA TART
Ingredients
For the Pasta Frolla (Pie Pastry)
- 2 1/2 Cups All Purpose Flour
- 10 tbsp Unsalted Butter At Cool Room Temperature, Cut into Pieces
- 3 Large Egg Yolks
- 1/2 Cup Granulated Sugar + 1 tbsp
- Grated Zest of half a lemon
For the Filling
- 1 Pound Ricotta Cheese or a 15oz container
- 1 Cup Confectioners' Sugar
- 1/2 Cup Citron Cut into Slivers
- 3/4 Cup Coarsely Chopped Almonds
- 1/2 Cup Dark Raisons Soaked in good-Quality Rum to cover ot Golden Raisins
Instructions
For Pasta Frolla (Pie Crust)
- Preheat the oven to 375 degrees F (190 degrees C)
- Butter and flour a 9-inch (23-cm) tart pan with removable bottom or a 9-inch springform pan with removable sides
- In a food processor, process flour and sugar
- Add butter, and pulse several times
- Add eggs one at a time, process until just mixed in
- Add grated lemon zest and pulse a few times
- Remove pastry from processor, and shape pastry into a disc and wrap in plastic
- Chill in refrigerator for 30-60 minutes
- Remove pastry from refrigerator, and bring to room temperature, about 10 minutes
- Cut off one-third of the pastry and set aside
- Lightly flour a marble or wooden surface and roll out the larger piece of dough into a circle slightly larger than the tart pan or (springform pan, if using); drape it over the rolling pin and unfold onto the pan
- Pressing lightly with the fingers, fit the pastry into the pan
- Cut off the excess and add to the pastry set aside
- Set pan aside
Prepare The Filling
- Put the ricotta through a food mill and add the sugar, mixing roughly with a wooden spoon
- Add all the other ingredients, including the rum in which the raisins have soaked, then pour the ricotta filling into the prepared shell
- Roll out the reserved pastry on a lightly floured wooden or marble surface and cut into strips 1 inch (5 cm) wide
- Lattice the strips on top of the pie
- Bake for 40 minutes, or until slightly browned
- Cool on a rack for 10 minutes before turning out
- Serve warm or at room temperature
Tried this recipe?Let us know how it was!
