*  Exported from  MasterCook  *

                        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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