Ricotta Pignoli Tart with Lemon Curd

Ingredients

Instructions

1. 1

   Preheat the oven to 375º F.

2. 2

   In a small saucepan, melt the butter into the olive oil over low heat. Remove from the heat and cool.

3. 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. 4

   Combine the ricotta, pignoli, sugar, zest, and juice in a medium bowl. Mix until smooth. Stir in the eggs and mix thoroughly.

5. 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. 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 35 minutes until the top is golden.