*  Exported from  MasterCook  *

                        The Gevasci's Ricotta Tart

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
   2       c            All-purpose flour
   1       ts           Baking powder
     1/4   ts           Salt
     3/4   c            Butter -- softened
   2       tb           Brandy
                        Filling
   1       tb           All-purpose flour
   1 1/2   lb           Ricotta
   2       tb           Almonds -- chopped
   3       tb           Pine nuts -- toasted
   2       tb           Angelica or citron -- chopped
   4                    Eggs
   1       c            Sugar
   1 1/2   ts           Vanilla
                        Confectioners' sugar

  All ingredients must be at room temperature before starting.
  Preheat the oven to 375°F. Mix the first measure of flour with the
  baking powder and salt. Use your hands to work in the butter.
  Gradually add the brandy, mixing lightly until the dough just holds
  together. Chill. Roll about 2/3rd of the dough out to a thickness
  of 1/8". Use the dough to line the (10") cake pans, one per tart.

  Mix 1 tb flour with the ricotta, nuts, and angelica. Beat the eggs
  until they are light and lemon colored. Gradually beat in the
  sugar. Add the vanilla. Stir into the cheese mixture. Pour into the
  lined cake pans. Roll the remaining pastry to a thickness of 1/8".
  Cut into strips. Arrange the strips in a lattice fashion on top of
  the tarts. Bake until firm, about 40 minutes. Cool. Sift
  confectioners' sugar lightly over the tops just before serving.


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