rich shortcrust pastry made with 350 g plain flour
750 g ricotta or sieved cottage cheese
100 g caster sugar
1 x 15 ml spoon plain flour
1 x 5 ml spoon salt
few drops of vanilla essence
finely grated rind of 1 orange
1 egg, separated
2 egg yolks
75 g sultanas
75 g chopped mixed peel
50 g pine kernels or strip almonds
750 g ricotta or sieved cottage cheese
100 g caster sugar
1 x 15 ml spoon plain flour
1 x 5 ml spoon salt
few drops of vanilla essence
finely grated rind of 1 orange
1 egg, separated
2 egg yolks
75 g sultanas
75 g chopped mixed peel
50 g pine kernels or strip almonds
method
Oven: 180°C, 350°F, Gas Mark 4
1. Roll out two-thirds of the dough and use to line a greased loose-bottomed 20 - 23 cm (8 - 9 inch) flan tin.
2. Mix the cheese with the caster sugar, flour, salt, vanilla essence, grated orange rind, 3 egg yolks, sultanas and mixed peel. Spread the cheese mixture evenly in the pastry case.
3. Roll out the remaining dough and cut into strips about 1 cm/1/2 inch wide. Criss-cross the strips over the cheese filling to give a lattice effect and pinch the ends of the strips to the edge of the pastry case.
4. Whisk the egg white lightly and brush over the dough lattice. Sprinkle with the pine kernels or almonds.
5. Bake in a preheated oven for 1 hour or until the pastry is golden and the cheese filling firm. Allow to cool before unmoulding the crostata.
1. Roll out two-thirds of the dough and use to line a greased loose-bottomed 20 - 23 cm (8 - 9 inch) flan tin.
2. Mix the cheese with the caster sugar, flour, salt, vanilla essence, grated orange rind, 3 egg yolks, sultanas and mixed peel. Spread the cheese mixture evenly in the pastry case.
3. Roll out the remaining dough and cut into strips about 1 cm/1/2 inch wide. Criss-cross the strips over the cheese filling to give a lattice effect and pinch the ends of the strips to the edge of the pastry case.
4. Whisk the egg white lightly and brush over the dough lattice. Sprinkle with the pine kernels or almonds.
5. Bake in a preheated oven for 1 hour or until the pastry is golden and the cheese filling firm. Allow to cool before unmoulding the crostata.
serving amount
serves 6 - 8
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