The gevasci's ricotta tart

 
                         THE GEVASCI'S RICOTTA TART
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            All Purpose Flour
    1       tb           All Purpose Flour
    1       t            Baking Powder
      1/4   ts           Salt
      3/4   c            Butter, Softened
    2       tb           Brandy
    1 1/2   lb           Ricotta
    2       tb           Almonds, Chopped
    3       tb           Pine Nuts (Pignoles),
                         -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 degrees. 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 2/3 of the dough out
   to a thickness of 1/8". Use the dough to line the
   (10") cake pan(s) (one per tart). Mix the second
   measure of 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
   pan(s). Roll the remaining pastry to a thickness of
   1/8" Cut into strips. Arrange the strips in a lattice
   fashion on top of the tart(s). Bake until firm (about
   40 minutes). Cool. Sift confectioners' sugar lightly
   over the top(s) just before serving.
  
 
 
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