The gevasci's ricotta tart

2 Tarts

Ingredients

Quantity Ingredient
2 cups All Purpose Flour
1 tablespoon All Purpose Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
¾ cup Butter, Softened
2 tablespoons Brandy
1½ pounds Ricotta
2 tablespoons Almonds, Chopped
3 tablespoons Pine Nuts (Pignoles), Toasted
2 tablespoons Angelica or Citron, Chopped
4 Eggs
1 cup Sugar
1½ teaspoon Vanilla
Confectioners' Sugar

Directions

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 ⅔ of the dough out to a thickness of ⅛". 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 ⅛" 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.

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