Daniel Pino's Ricotta Crostata with Strega Soaked Raisins

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 lb
Butter
4 c
all purpose flour
1 1⁄4 c
cornmeal
1⁄2 c
granulated sugar
  pn
salt
1⁄2 c
ice cold water
2 1⁄2 c
ricotta cheese
1 U
fresh egg
1 U
egg yolk
3⁄4 c
granulated sugar
2 T
cake flour (not self-rising)
1⁄2 c
cooked white rice
1 T
vanilla extract
2 t
fresh orange zest
1 c
golden raisins
1⁄4 c
Strega
1 c
orange juice
2 T
honey
2 T
sugar

Directions

Dough

1 pound butter
4 cups all purpose flour
1-¼ cups cornmeal
½ cup granulated sugar
Pinch of salt
½ cup ice cold water

Cube the cold butter and cream in a mixer fitted with a paddle attachment for 8 minutes or until light and fluffy. Add the all-purpose flour, cornmeal, sugar, and salt to the butter and mix until crumbly. Add the ice water all at once and mix until the dough comes together. Transfer the dough onto a well floured cookie sheet wrap and refrigerate for 2 hours.

Ricotta Filling

2 1/2 cups ricotta cheese
1 fresh egg
1 egg yolk
3/4 cup granulated sugar
2 tablespoon cake flour (not self rising)
1/2 cup cooked white rice
1 tablespoon vanilla extract
2 teaspoons fresh orange zest

Combine the first 4 ingredients in a mixer fitted with a paddle attachment. Paddle until well combined. Sift the flour and gradually combine into the cheese mixture. Add the cooked rice, vanilla extract, and the fresh orange zest. Refrigerate overnight in a covered container.

Soaked Raisins

1 cup golden raisins
1/4 cup Strega
1 cup orange juice
2 tablespoon honey
2 tablespoon sugar

Combine all of the ingredients together and let them soak overnight and simmer them the next day. Raisin mixture should be cool before spooning over each tart.

Assembly
Preheat the oven to 380 °F. Roll the dough out on a highly floured board to roughly 1/4".  Cut six 4" circles out of the rolled dough. Egg wash the circles and distribute the ricotta filling evenly on all the rounds. Start the folding process by bringing one edge ¾ of the way into the middle and crimping the fold. Repeat the fold egg washing after each one. Bake for 8 minutes, then lower the temperature of the oven to 330 °F and bake for 6 minutes more. Before serving, spoon cooled soaked raisin mixture over the top of each tart.