Crostata Di Limone
This Italian tart traditionally made with fresh Amalfi lemons is a delicious and simple dessert.
With its origins rooted in Italian culinary traditions, this tart has a history that spans generations. The tart crust, made with butter and sugar, provides a delicate base for the zesty lemon filling. The filling, a creamy blend of lemon juice, zest, eggs, and sugar, creates a perfect balance of sweet and tart flavors. Crostata di Limone is often adorned with a dusting of powdered sugar or a crown of meringue, adding an extra touch of elegance. This tangy and bright dessert is a true taste of southern Italy's best, offering a burst of sunshine in every bite.
This recipes if courtesy of Chef Raffaele from Positano! This recipe makes 2 tarts of about 25 cm each (10 inches).
Pasta Frolla ~ Short Crust Pastry
Short Crust Pastry
Prepare the pastry dough by mixing flour, butter, sugar, egg yolks and lemon zest together by hand. Mix until just combined and be careful not to overwork. Form into a ball and chill in the refrigerator for 3 hours.
Next, prepare the ricotta cream. In a bowl, mix egg yolks with 200 grams of the sugar. Slowly add in the ricotta cheese, the flour, the lemon zest and blend. In a separate bowl, whip egg whites with the rest of the sugar until they form stiff peaks.
Roll out the dough into disks large enough to cover the bottom and sides of the baking pan. Add the ricotta cream to the bottom on the crust and spread evenly. Bake in a preheated oven at 325°F (160°C) for 25 to 30 minutes until golden. Allow to cool completely.
Fruit such as apples, pears, peaches, or cherries can be baked with the crust. Fill the bottom of the shell with pastry cream, then the fruit (sautéed with a little sugar), then cover with another layer of dough and bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes until golden.