Preheat the oven to 400°F.
To make the crust, cream the butter and sugar together using an electric mixer. Add the eggs and mix at low speed until well combined. Stir in the flour and salt just until incorporated.
Roll out the dough on a lightly floured work surface until the dough is about 1/8 inch thick.
Transfer the dough to a greased 8-inch tart pan. Place a piece of aluminum foil over the dough and fill the tart shell with dried beans or pie weights. Bake for 12 to 15 minutes.
Remove the pan from the oven, lift out the foil and the pie weights, and cool the crust completely on a wire rack.
Reduce the oven temperature to 350°F.
To make the filling, combine the ricotta, flour, sugar, orange juice, and eggs in a large mixing bowl and mix well. Turn the filling into the cooled tart crust. Bake for 25 minutes, or until light golden brown.
Cool the tart on a wire rack. Decorate with fresh berries and whipped cream and serve.
Serves: 8 - 10
Reprinted with permission from © Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendry Restaurant, by Jasper J. Mirabile, Jr., published by Andrews McMeel click for book review
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