Crostata di Ricotta e Visciole

For 8

For the Pastry

300 g all -purpose flour

150 g sugar

150 g butter

3 egg yolks

Zest from 1 organic lemon

For the Filling

350 g sheep’s ricotta

200 g visciole jam

80 g sugar

1 medium egg

Make pastry dough: using an electric mixer or your hands, rapidly knead flour and diced cold butter until getting a sand-like mixture. Add in yolks, sugar, lemon zest and rapidly knead to get a smooth mass. Do not over knead the dough. Wrap in plastic and refrigerate for at least 1 hour.

Make filling: in a bowl add ricotta, sugar, eggs and mix until well combined. Pre heat the oven at 180°. On a lightly floured board, roll out 2/3 of dough to form a flat disc. Line a 23-24 cm diameter tart tin with the dough disc. Spread visciole jam over pastry, then spoon the ricotta mixture over the jam. Roll out the remaining dough, cut it into strips and arrange them across the filling.

Bake the tart for about 45-50 minutes, until golden. Once cooled, take it out from the tart tin. Dust with powdered sugar before serving.