Torta di Ricotta/Marsala Pastry


Mix on Low:

2 cups all purpose flour
1 1/2 sticks softened unsalted butter
1/4 cup sugar
2 Tblsp. dry Marsala wine
1/2 tsp. salt
2 large egg yolks

Shape into ball and refrigerate 1 hour.

Take 3/4 of this dough and press into bottom of 10 in. springform pan. Bake 15 min. and cool. Save rest of dough for later.

Make filling:

Press 4 cups ricotta through fine sieve and mix at medium speed until smooth.

1 cup sugar
1 cup heavy cream
1/4 cup all purpose flour
1 tsp. vanilla
6 large eggs
grated peel of two lemons and two oranges

Roll remaining dough into 10" by 5" rectangle
Place strips one inch apart across filling, arranging remaining strips at right angles to make a lattice. Trim ends of strips.

Bake 1 1/4 hours at 350. Turn oven off and let sit in oven for another hour. Refrigerate 4 hours.
1sprinkle with confectioner's sugar if desired.