Ricotta Pignoli Tart with Lemon Curd
Ricotta Pignoli Tart is a traditional Italian tart. Served plain or topped with lemon curd, it's a lovely pairing with a late afternoon glass of wine.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
12 servings
Ingredients
- =====crust=====
- 3 tablespoonsunsalted butter
- 3 tablespoonsextra-virgin olive oil
- 2 cupsall-purpose flour
- 1/2 cupsugar
- 1/2 teaspoonKosher salt
- 2 large eggs
- 1/2 teaspoonvanilla
- =====filling=====
- 2 cupsfresh ricotta
- 1/2 cuppignoli (pine nuts)
- 1/2 cupsugar
- 1 lemon zested and juiced
- 3 large eggs -- beaten lightly
- =====egg wash=====
- 1 large eggs -- beaten
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 375º F.
- 2
In a small saucepan, melt the butter into the olive oil over low heat. Remove from the heat and cool.
- 3
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and salt by pulsing. Add in the eggs, vanilla, and butter/oil mixtureóprocess to form a dough. Remove to a floured board and knead until dough is smooth, 30 to 40 times. Place on a plate and cover with plastic wrap. Let the dough rest for ten minutes.
- 4
Combine the ricotta, pignoli, sugar, zest, and juice in a medium bowl. Mix until smooth. Stir in the eggs and mix thoroughly.
- 5
Divide the dough; separate 1/3 of the dough from the rest. Roll the remaining 2/3 of the dough on a floured surface to a 12-inch circle. Place in a 9-inch tart pan, lining the bottom and sides, leaving the dough hanging over the top. Fill evenly with ricotta mixture.
- 6
Roll out the remaining dough to a 12-inch circle. Place over the filling. Pinch the edges of the dough together to seal. Roll a rolling pin over the top of the pan and remove excess dough. Brush the top with egg wash and bake for 30 to until the top is golden.
Chef's Notes
Copyright: Chef Laura Bonicelli