In a food processor combine the flour, salt and butter until the mixture resembles breadcrumbs. With the motor running, add the cognac and continue processing until the mixture forms a ball. Form a disk, wrap in plastic and refrigerate for 30 minutes. Preheat the oven to 350F. To make the filling, mix together the ricotta, pine nuts, almonds, lemon zest, and flour. In a separate bowl beat the sugar and vanilla into the eggs. Beat the egg mixture into the ricotta mixture. Roll out the dough to a 1/4-inch thick and line a 10-inch tart pan. Pour in the filling and bake for 35-40 minutes, until firm.
@
For the crust:
1 2/3 cups flour
pinch of salt
1/2 cup unsalted butter, diced
2 tbsp cognac
For the filling:
1 1/2 lb ricotta
3 tbsp toasted pine nuts
2 tbsp sliced almonds
2 tbsp candied lemon zest
1 tbsp flour
4 eggs, beaten
3/4 cup sugar
1 tsp vanilla extract
@
20
mn
@
40
mn
@
This pie is eaten cold, but it can also be served warm.
