method
1. Combine sugar and flour and add butter and cut into flour with a knife, then rub ingredients together lightly with fingertips.
2. Add just enough cold water to make a firm dough. Cover and rest pastry for 1 hour.
3. Roll pastry out on a lightly floured board and line a 20 cm (8 inch) pie plate or flan ring.
4. Prepare filling (see below) and pour into pastry case.
5. Sprinkle top with remaining cinnamon.
6. Bake tart in a moderately hot oven 190-200°C (375-400°F) for 10 to 15 minutes.
7. Reduce temperature to moderately slow 150-160° C (300-325°F) and cook for further 40 to 45 minutes until set. Serve cold.
2. Add eggs and half the cinnamon, beating well.
2. Add just enough cold water to make a firm dough. Cover and rest pastry for 1 hour.
3. Roll pastry out on a lightly floured board and line a 20 cm (8 inch) pie plate or flan ring.
4. Prepare filling (see below) and pour into pastry case.
5. Sprinkle top with remaining cinnamon.
6. Bake tart in a moderately hot oven 190-200°C (375-400°F) for 10 to 15 minutes.
7. Reduce temperature to moderately slow 150-160° C (300-325°F) and cook for further 40 to 45 minutes until set. Serve cold.
for the filling
1. Press ricotta cheese through a sieve into a bowl, add honey and beat thoroughly on mixer.2. Add eggs and half the cinnamon, beating well.
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