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REC: Ricotta Crostata

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Joined: Mar 12, 2006

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Posted to Thread #8998 at 6:58 pm on Dec 18, 2007

I use the crostata pastry recipe from the Sour Cherry Crostata (Gourmet, July 03):

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1 large egg, lightly beaten
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest

Beat together butter and 1/3 cup sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Reduce speed to low and mix in flour, salt, and zest until mixture just forms a dough.

Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes.

Filling:

10 oz (280 g) ricotta cheese, drained if wet
3 eggs, lightly beaten
1/2 cup mild honey
1/4 cup mixed candied fruit
1/4 cup good-quality miniature chocolate chips
Zest from 1 orange or lemon

Roll out one piece of pastry dough between two sheets of wax paper and fit into a 9-inch tart pan with removable rim. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell.

Roll out remaining dough in same manner, then cut into 10 1-inch-wide strips. Slide parchment onto a baking sheet and chill until dough is firm, about 5 minutes.

Beat together ricotta, eggs and honey until well combined. Fold in remaining filling ingredients. Fill the tart shell, then top with the lattice, using 5 strips 1 inch apart across filling and pressing ends onto edge of tart shell. Arrange remaining 5 strips diagonally across first strips to form diamond-shaped spaces.

Bake for 35 minutes or until crust is golden and the filling is firm. Let cool to room temperature, then chill for several hours before serving.


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