Long Night of Pie Dreaming
Anna Jaap
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Crostata di Ricotta

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On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Friday, November 10, 2006

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Tuscan Fruits Grapes
Tuscan Fruits
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Crostata di Ricotta
Gourmet Archives

1 recipe double-crust pasta frolla (see below), using orange zest
1/3 cup raisins
2 tablespoons grappa or brandy
2 large eggs
15 ounces whole milk ricotta
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
2 ounces fine-quality bittersweet chocolate, chopped fine
Egg wash (1 large egg yolks beaten with 1 teaspoon water)

Roll out large disk of dough 1/8 inch thick on a floured surface.  Fit it into a 9-inch tart pan with removable fluted rim and crimp the edge.  Chill the shell 30 minutes.  In a small bowl combine raisins and grappa and let raisins macerate 30 minutes.
In a bowl whisk together eggs, ricotta, sugar, vanilla and zest.  Stir in chocolate and raisin mixture and pour filling into the shell.  Roll out remaining disk of dough 1/8 inch thick on floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel.  Arrange some of the strips about 1 inch apart over the filling.  (If desired, arrange remaining strips about 1 inch apart perpendicular to others forming a lattice, but do not weave.)  Trim all strips, press them against inside of shell and brush them with egg wash.  Bake 50 minutes at 350º F. until pastry is golden and filling set. Cool in pan on rack 10 minutes. Remove rim, let tart cool completely. Dust with confectioner's sugar if desired.

Italian Double-Crust Pasta Frolla
(Sweet Pastry Dough for Crostata)

2 1/3 cups flour
1/3 cup sugar
1/2 teaspoon salt
Freshly grated zest of 1 lemon or 1 orange
3/4 cup cold unsalted butter, cut into bits
1 large whole egg
1 large egg yolk
1 teaspoon vanilla extract

In a large bowl whisk together flour, sugar, salt and zest.  Blend in the butter with pastry blender (or use food processor) until it resembles meal.  In small bowl whisk together whole egg, egg yolk and vanilla.  Add egg mixture to flour mixture and toss until egg is incorporated.  Turn mixture out onto work surface, knead it lightly with heel of hand to distribute the egg and form dough into 2 disks, one slightly large than the other.  Chill the dough, wrapped in plastic wrap, for at least 1 hour or overnight.  Let dough stand at room temperature until softened but still firm enough to roll.

Ingredients for single crust:  1 1/3 cups flour, 3 tablespoons sugar, 1/2 teaspoon salt, freshly grated zest of lemon or orange, 1/2 cup cold unsalted butter, cut into bits, 1 large egg, beaten lightly, 1 teaspoon vanilla extract.

Index - Pie Recipe Archives
Basic Pie Crust Recipes