Crostata Di Ricotta, Mandorla E Arancia

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups blanched slivered almonds
• 6 large eggs
• 1 1/2 lbs well drained ricotta cheese (3 cups)
• 1/2 cup sugar
• 2 grated large oranges, zest of
• 1/4 cup orange liqueur
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 3 large oranges, zest of
• 1 cup water
• 1 cup sugar
• 1/2 cup creme fraiche liquor
• fresh mint leaves (to garnish)

Recipe

• 1 pre-heat oven to 350â° f.
• 2 spread almonds on a cookie sheet and bake until light brown. remove and set on a rack to cool.
• 3 reduce oven temperature to 325â° f.
• 4 grind almonds into a fine meal in a bowl or food processor.
• 5 add the eggs, ricotta, sugar, orange zest, orange liquor, vanilla and nutmeg. process until well mixed, smooth, and fluffy.
• 6 butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate (you could also use a a tart pan with a removable bottom).
• 7 pour the batter into the dish, filling almost to the top of the pan. transfer to the oven and bake for 1 hour. the tart will puff up while baking. remove and place on a rack to cool for 1 hour. set aside and refrigerate for at least 1 hour.
• 8 for the topping, peel the zest from the oranges and cut into long, very thin strips. be careful to remove only the peel and not the pith underneath.
• 9 combine the water and sugar in a small saucepan. bring to a simmer over low heat, add orange zest and cook slowly for 1 hour. if syrup becomes too dry add a little more water. turn off heat and add cinnamon stick. set aside.
• 10 just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup. reserve syrup and set aside.
• 11 place 1 tablespoon of sugar on a piece of waxed paper.
• 12 place the zest on the sugar an toss well to coat with sugar.
• 13 place orange rind on the top of the tart and distribute evenly over the tart.
• 14 to serve, cut the tart into wedges. place on serving plates, top with a dollop of creme frauche, and drizzle a teaspoon of the reserved syrup on top.
• 15 garnish with mint leaves.