| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
2 |
Tarts |
INGREDIENTS
| 2 |
c |
All Purpose Flour |
| 1 |
tb |
All Purpose Flour |
| 1 |
ts |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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