=== FOR THE CRUST ===
1 1/2 c All-purpose flour
1/3 c Sugar
6 tb Unsalted butter; cut small
-cubes
1 Whole Egg -; (extra large)
1 Egg yolk -; (extra large)
=== FOR THE FILLING ===
2 oz Diced mixed candied fruit
-peel
2 oz White raisins
1/2 c White rum
3 oz Blanched almonds
3 Eggs -; (extra large)
15 oz Ricotta
Grated peel of 1 lemon
Grated peel of 1 orange
7 tb Sugar
3 tb All-purpose flour
Start by making the dough, mixing together the flour and sugar,
making a well in the center, placing the egg, egg yolk and butter in
the well. Mix all the ingredients together until everything is well
incorporated, but do not overmix. Cover and allow to stand at least
30 minutes in the refrigerator. To make the filling, place the fruit
peel, raisins and rum in a bowl and allow to stand for 15 minutes. In
a food processor grind the almonds until they are very fine. Separate
one of the eggs and place the egg white in with the almonds, mixing
very well. In a piece of cheesecloth or a coffee filter, drain the
ricotta for 15 minutes, removing any excess water. Place the drained
ricotta in a bowl with the rest of the eggs and egg yolk, orange and
lemon peel, and mix very well. Drain the candied fruit and raisins
and add them to the ricotta mixture. Mix in the almond mixture and
the sugar, mixing well. When everything is incorporated stir in the
flour. Set aside. Preheat an oven to 375 degrees. Butter a 9-inch
cake pan. Roll out your chilled dough to 3/8-inch thick. Place the
dough in the buttered pan, pressing the dough into the corners. Allow
the excess to overhang. Place the filling into the pan, and
distribute evenly. Trim the excess dough from the perimeter of the
pan. Roll out the excess dough and cut into 1/2-inch strips. Lay them
over the top in a crisscross pattern. Place into the oven and bake
for 35 minutes, allowing to cool for at least a 1/2 hour before
removing from the pan. Serve cold or room temperature. This recipe
yields 6 servings.
Yields
6 servings
