1 Picture
Ingredients
- Vegetable-oil cooking spray
- 1 pound ricotta, preferably fresh
- 1/2 cup confectioners' sugar
- 1 large egg, lightly beaten, plus 3 large egg yolks
- Pinch of coarse salt
- 1/3 cup chopped candied orange zest
- 1/3 cup chopped dried cherries
- 1/4 teaspoon anise seed, ground
- 1 recipe Pasta Frolla dough
- All-purpose flour, for dusting
- 1/4 cup chopped pistachios
- 1 tablespoon granulated sugar
- Cherry Sauce, for serving
Details
Servings 1
Preparation time 45mins
Cooking time 300mins
Adapted from marthastewart.com
Preparation
Step 1
Step 1
Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.
Step 2
Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.
Step 3
Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.
Review this recipe