Candied Orange Ricotta Crostata

SERVES 8 Pastry

Filling

11/2 cups (375 mL) all-purpose flour ¼ cup (50 mL) granulated sugar 2 tsp (10 mL) granulated sugar Pinch of salt 1/2 cup (125 mL) butter, cubed 1 egg, lightly beaten 1 tbsp (15 mL) water (optional) 1 tub (475 grams) ricotta cheese 1/2 cup (125 mL) 35 per cent whipping cream 2 eggs 1/3 cup (75 mL) granulated sugar ¼ cup (50 mL) finely chopped candied orange (optional) 1 tsp (5 mL) lemon zest 1 tsp (5 mL) vanilla 1/3 cup (75 mL) slivered almonds In a large bowl, combine flour, sugar, lemon zest and salt. Add butter and, using hands, combine until coarse crumbs form. Add egg and mix with hands until dough starts to hold together. Add water, if necessary. Scrape onto floured surface and knead gently to form smooth dough. Wrap one-quarter of the dough in plastic wrap and refrigerate. Roll out remaining dough to fit into a 9-inch (23-cm) tart pan with removable bottom. Refrigerate for about 30 minutes, or until firm. Prick bottom of tart with fork and line with foil. Fill with pie weights or dried beans and bake in bottom third of oven for about 25 minutes, or until light golden. Let cool.

Filling: While the crust is baking, in large bowl and using electric hand mixer, beat ricotta cheese, whipping cream, eggs and sugar until well combined. Stir in candied orange, fruit zests and vanilla. Scrape filling into baked tart shell and spread evenly. Sprinkle with almonds. Roll out reserved dough on floured surface and cut into halfinch (1-cm) strips. Overlap strips in a lattice pattern over top of ricotta mixture. Bake in preheated 375 F (190 C) oven for about 45 minutes, or until puffed and filling is slightly jiggly in centre. Let cool completely before serving.