The Gevasci's Ricotta Tart
|Sifted all purpose flour||33 Tablespoon (2 Cups Plus 1 Tablespoon)|
|Baking powder||1 Teaspoon|
|Soft butter||3⁄4 Cup (12 tbs)|
|Ricotta cheese||1 1⁄2 Pound (Italian Pot Cheese)|
|Chopped almonds||2 Tablespoon|
|Toasted pine nuts||3 Tablespoon|
|Chopped angelica/Chopped citron||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Confectioners sugar||2 Tablespoon|
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.
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.
Just before serving, sift confectioners' sugar lightly on top.