Lemon-Ricotta Crostata

Ingredients
For the dough:

• 3 cups all-purpose flour

• 1 cup confectioner's sugar

• 1/4 tsp. fine sea salt

• Finely grated zest of 1 lemon

• 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes

• 1 large whole egg

• 2 egg yolks

For the filling:

• 8 oz. fresh sheep's milk ricotta or well-drained cow's milk ricotta

• 8 oz. mascarpone

• 1 large whole egg

• 2 egg yolks

• 1/2 cup confectioner's sugar, plus more for dusting

• 1/2 tsp. vanilla extract

• Finely grated zest of 1 lemon, plus 2 Tablespoons freshly squeezed lemon juice

*Candied Citron To Decorate
**I love adding blueberries or cherries to this recipe

Directions:
For the dough:
1. Put the flour, sugar, salt, and lemon zest in the bowl of a food processor fitted with the metal blade. Pulse to combine. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the whole egg and egg yolks and process just until the mixture begins to come together in the bowl.

2. Turn the bowl out on a lightly floured surface and briefly knead it together. Without overworking it, shape the dough into a disc, patting rather than kneading. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour, or until well-chilled.

3. Remove the dough from the fridge and cut into 2 portions, one slightly larger than the other. Re-wrap the smaller portion and return to the fridge. On a lightly floured surface, roll out the large portion into an 11-inch circle, about 1/8-inch thick. Transfer to a greased and floured 9-inch tart pan with a removable bottom (I had to do some piecing together for this, as the dough is a little dry). Press the dough into the bottom and up the sides of the pan. Roll the rolling pin over the top of the pan to remove any excess dough. Place in the fridge to chill for 30 minutes. Meanwhile, prepare the filling.

For the filling and assembly:
1. Preheat oven to 350 degrees F. In a large bowl, combine the ricotta, mascarpone, whole egg and yolks, sugar, vanilla, lemon juice, and zest. Using a stand mixer or handheld beater, beat the ingredients on high for about 1 minute or until thoroughly combined and fluffy.

2. Remove the tart shell from the fridge and scrape filling into it, smoothing with a silicone spatula. Roll out the reserved dough on a lightly floured surface into a 10-inch round, about 1/8-inch thick. Cut into 3/4-inch wide strips with a fluted pastry wheel. Carefully place the strips over the fitted tart shell in a lattice pattern, gently pressing the ends into the sides of the tart. Use any remaining strips to form around the tart's perimeter.

3. Bake the crostata for 35-45 minutes or until the crust is golden and the filling is puffed and just set. Remove from the oven and place on a wire rack to cool for 20 minutes. Remove the tart ring and let cool completely. Serve at room temperature or slightly chilled and dust with confectioner's sugar before serving. Will keep in the fridge 2-3 days.