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
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.
Yields
2 Tarts