Scented with lemon, orange and cinnamon, this rich tart is best cut into thin little pieces.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2009
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.)
Nutritional facts Per piece: about
- Sodium 95 mg
- Protein 6 g
- Calories 178.0
- Total fat 9 g
- Potassium 67 mg
- Cholesterol 72 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 7.0
- Folate 18.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 3.0