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Crostata Di Ricotta

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. 2 lg Eggs dusting the tart if
  2. 1/3 c Raisins with 1 teaspoon water
  3. Chopped fine precedes), with orange
  4. 2 tb Grappa or brandy
  5. Cut
  6. 1 ts Freshly grated orange zest (Ricotta Tart with
  7. A 15-ounce container desired whole-milk ricotta
  8. 1/2 c Granulated sugar Article by Michele
  9. 1 ts Vanilla Scicolone
  10. An egg wash made by zest beating 1 large egg yolk
  11. Confectioners' sugar for
  12. 2 oz Fine-quality bittersweet Chocolate and Raisins) (not unsweetened)
  13. 1 Recipe double-crust chocolate, pasta frolla (recipe
Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit it into a 9-inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes.
  2. In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixture, and pour the filling into the shell.
  3. Roll out the remaining disk of dough 1/8 inch thick on a floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange some of the strips, about 1 inch apart, over the filling. (If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.) Trim all the strips, press them against the inside of the shell, and brush them with the egg wash. Bake the tart in the middle of a preheated 350 degree oven for 50 minutes, or until the pastry is golden and a knife inserted in the center of the filling comes out clean, and let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar.
  4. Gourmet.

Plating

Cookware for this recipe

  • Cake tin
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Rolling pin
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: article by Michele Scicolone in the September 1992 issue of. Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.