Almond And Grain Tart - {Pastiera Di Mandorle}

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	Flour
1 cup	198g / 7oz	Egg - beaten, plus (large)
2		Egg yolks - beaten
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Unsalted butter - melted with
3 tablespoons	45ml	Extra-virgin olive oil - and cooled
1/2 teaspoon	2.5ml	Vanilla extract
		Filling
2 cups	474ml	Fresh ricotta
1 1/2 cups	139g / 4.9oz	Sliced blanched almonds - ground to a
		Powder in food processor
1/2 cup	118ml	Cracked wheat - soaked in water
		Overnight
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Orange flower water
1/2 teaspoon	2.5ml	Cinnamon
6		Eggs - separated
1/2 cup	118ml	Orange blossom honey

Recipe Instructions

Mound the flour on a pastry board.  Make a well in the flour and place the egg, yolks, sugar, butter and olive oil mixture, and the vanilla in the center.  Proceed as you would with fresh pasta, bringing the flour in bit by bit from the sides. When the dough comes together, knead until smooth, then allow to rest 10 minutes. The dough will be very soft; chill if necessary.

Preheat the oven to 350 degrees. Roll the dough out to a 12-inch circle with a thickness of 1/8-inch. Fit the pastry to the inside of a 10-inch tart pan and set aside.

In a large bowl, combine the ricotta, almonds, cracked wheat, sugar, orange flower water and cinnamon and mix well to combine. Add the egg yolks and mix to incorporate completely.

In a separate large bowl, whip the egg whites to soft peaks with a whisk or electric mixer. Carefully fold the egg whites into the ricotta mixture with a spatula.

Pour the mixture into the pastry and bake for 45 to 50 minutes, until the crust is golden and the filling is solid. When cooled, slice and serve with the honey.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2A24) - from the TV FOOD NETWORK"

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