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Ingredients
For 1 Batch(es)
For the crust:
- 2 cups 00 or all purpose flour
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 packets vanilla powder or 1 teaspoon vanilla extract
- 1/3 cup olive oil
- zest of 1 lemon
For the filling:
- 1 1/3 cups whole milk ricotta
- 2 large eggs
- 1 cup cooked grain for pastiera
- 2/3 cup confectioners sugar
- 2 packets Vanillina powder or 1 teaspoon vanilla extract
- 1 vile or 1/2 teaspoon orange blossom water
- zest of 1 lemon
- zest of 1 orange
- 3 tablespoons citron, cut into a 1/4 inch dice
- 3 tablespoons candied orange zest, cut into a 1/4 inch dice
- 1 teaspoon ground cinnamon
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Directions
- Yield: one 12 inch tart
- Get the ingredients you need for this recipe HERE!
- To make the crust:
- In a mixing bowl, whisk together the flour and baking powder. Set aside.
- In another mixing bowl, combine the sugar, eggs, yolk, vanilla, oil and lemon zest. Mix until combined.
- Add the flour mixture to the wet ingredients and mix until all the flour is absorbed. Turn the dough out on a lightly floured surface as mix with your hands until smooth, about 3-5 minutes.
- Roll the dough out on a piece of parchment paper until it is large enough to fit into a 12 inch round pan. Quickly flip the parchment lined dough into the pan and peel the paper off. Cut off any excess.
- *you can use the extra dough to make a lattice if you like or decorate the top of the tart. You can also make it into cookies!
- Preheat your oven to 350 degrees.
- To make the filling:
- In a mixing bowl, combine all the filling ingredients and mix until smooth and well combined. Pour the filling into the prepared tart crust.
- Bake for 40-45 minutes or until the center is set and lightly golden. Chill before serving.
- Dust with confectioners sugar before serving.
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