Sweet Ricotta Crostata

By Christine Picheca And The Canadian Living Test Kitchen

143 people added this to their Recipe Box

This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	178178 cal
pro	6 g6g pro
total fat	9 g9g total fat
sat. fat	5 g5g sat. fat
carb	18 g18g carb
fibre	1 g1g fibre
chol	72 mg72mg chol
sodium	95 mg95mg sodium
potassium	67 mg67mg potassium
% RDI:	-
calcium	77 calcium
iron	77 iron
vit A	99 vit A
vit C	33 vit C
folate	1818 folate

More great recipes from this menu:

Scented with lemon, orange and cinnamon, this rich tart is best cut into thin little pieces.

Ingredients

3 3cups cupsricotta cheese, (1-1/2 lb/750 g)
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
2 eggs 2 2eggeggs
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1 egg yolk 1 1egg yolkegg yolks
Pastry:
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold unsalted butter , cubed1/2 1/2cup cupcold unsalted butter, cubed
3 eggs , lightly beaten3 3eggeggs, lightly beaten

Preparation

Pastry: In bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. Add eggs; toss until dough starts to clump together, adding 1 tbsp (15 mL) cold water if too dry. Press into disc; wrap and refrigerate until chilled, about 30 minutes.

In large bowl, whisk together ricotta, sugar, lemon rind, orange rind, lemon juice, eggs and cinnamon; set aside.

Cut off one-third of the dough and set aside.

On lightly floured surface, roll out remaining dough to 13-inch (33 cm) circle. Fit into 10-inch (25 cm) round tart pan with removable bottom. Scrape in filling, smoothing top. Trim dough to leave 1/2-inch (1 cm) overhang.

On lightly floured surface, roll out reserved dough into 12-inch (30 cm) square. Cut into twelve 1-inch (2.5 cm) strips. Weave strips, about 1/2 inch (1 cm) apart, over filling to form lattice top. Trim strips to edge of overhang.

Whisk egg yolk with 1 tsp (5 mL) water; brush some under each strip where it meets bottom pastry edge. Press to seal. Turn overhang inside and flute edge.

Brush remaining egg yolk mixture all over top of tart. Bake in 350°F (180°C) oven until pastry is golden, about 55 minutes. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: April 2009