Crostata di Ricotta

Ingredients

• 1.5 cups All-purpose flour
• 6 tablespoons Cold unsalted butter, cut into small cubes
• 2 tablespoons Granulated sugar
• 1 whole Egg yolk
• ¼ teaspoon Salt
• 1.25 pounds Whole milk ricotta
• ½ cup Granulated sugar
• 3 whole Eggs
• 1 teaspoon Lemon zest (finely grated)
• ⅓ cup Candied orange peel, finely chopped
• 2 tablespoons Powdered sugar

Instructions

1. 1

   Pour 1.5 cups flour, 2 tablespoons sugar, and 0.25 teaspoon salt into a large mixing bowl and stir them together with a fork until uniform.

2. 2

   Add the 6 tablespoons of cold butter cubes to the flour mixture and use your fingertips to rub them together until the mixture looks like coarse breadcrumbs with pea-sized butter pieces still visible.

3. 3

   Pour in 1 egg yolk and 2 tablespoons of ice water, then stir with a fork until the dough just comes together in clumps, adding another tablespoon of ice water if it feels too dry.

4. 4

   Gather the dough clumps into a ball with your hands, flatten it into a thick disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes so the butter stays cold.

5. 5

   Scoop 1.25 pounds of ricotta into a medium mixing bowl, breaking up any large clumps with the back of a spoon until smooth.

6. 6

   Add 0.5 cup granulated sugar to the ricotta and stir with a wooden spoon until the sugar dissolves and the mixture looks uniform, about 30 seconds.

7. 7

   Crack 3 eggs into a small bowl, beat them with a fork until the yolks and whites are completely mixed, then pour them into the ricotta mixture.

8. 8

   Stir in 1 teaspoon of lemon zest and 0.33 cup of finely chopped candied orange peel until evenly distributed throughout the filling.

9. 9

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

10. 10

    Remove the chilled dough disc from the refrigerator and place it on a sheet of parchment paper, then use a rolling pin to flatten it into a circle about 1/8 inch thick.

11. 11

    Transfer the parchment with the pastry to a 10-inch tart pan or a baking sheet, then press the dough up the sides of the tart pan or fold the edges up to create a 1-inch rim.

12. 12

    Pour the ricotta filling into the pastry crust and spread it evenly with a rubber spatula until the surface is level.

13. 13

    Place the tart on the middle oven rack and bake until the filling is set on top but still slightly jiggly when you gently shake the pan, and the crust is golden brown, about 25 minutes.

14. 14

    Remove the tart from the oven using oven mitts and let it cool at room temperature for at least 10 minutes before slicing.

15. 15

    Hold a fine-mesh sieve over the cooled tart and press 2 tablespoons of powdered sugar through it so it falls evenly over the surface like a light dusting of snow.

Tools you’ll need

• Large mixing bowl
• Fork
• Fingertips for rubbing
• Small bowl
• Plastic wrap
• Medium mixing bowl
• Wooden spoon
• Rolling pin
• Parchment paper
• 10-inch tart pan or baking sheet
• Rubber spatula
• Oven mitts
• Fine-mesh sieve

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