PASTIERA
Provided by Nancy Harmon Jenkins
Categories dessert
Time 5h
Yield Two 9 1/2-inch tarts
Number Of Ingredients 20
Steps:
- Soak the wheat berries in plenty of cold water for at least 3 days, or until they soft and not rubbery, changing the water daily. Drain well. Put the wheat, lard and milk in the top of a double boiler and cook, covered, over boiling water for about 2 1/2 hours. Be sure to add boiling water to the botton pan every 20 to 30 minutes. (The wheat should be soft and in separate grains, like rice. If the wheat seems dry, add about Y cup more hot milk and stir well. Timing will vary depending on the age of the wheat berries.) Add the sugar and continue cooking another 30 minutes. Set aside to cool. The milk will continue to be absorbed as wheat cools.
- To make the pastry dough, combine the flour, sugar, salt and lemon rind in a bowl. Add the butter, cut into little pieces, and mix quickly, using your hands or a pastry blender. Mix in the ice water just until the dough holds together. Knead briefly to combine thoroughly, wrap in plastic wrap or foil and set aside to rest in a cool place for about 30 minutes.
- In a large bowl, combine the ricotta with the lemon zest, orange-flower water, vanilla, candied orange peel and egg yolks. Mix well and fold in the wheat. Set aside.
- Lightly butter and flour the bottoms and sides of two 9 1/2-inch tart or quiche pans with removable bottoms. Set aside about a third of the pastry, enough to make lattice tops for the two tarts. Roll out the pastry into thin circles and line the bottoms and sides of the tart pans.
- Preheat the oven to 375 degrees. Beat the egg whites until they are fairly stiff. Stir about a quarter of the egg whites into the ricotta mixture to soften, then fold in the remaining egg whites. Fill the tarts with the mixture. Roll out the reserved dough and cut into lattice strips to fit the tops of the tarts. Paint the tops of the tarts with the beaten egg and sprinkle with granulated sugar. Bake in the oven for 45 minutes, or until the crust is just golden. Cool on a rack and serve at room temperature or just barely warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sonu Dangerous
[email protected]⭐️⭐️⭐️⭐️
Sahaban Samir
[email protected]I've tried many Pastiera recipes, but this one is by far the best. The orange zest and cinnamon give it such a wonderful flavor.
Statan Burney
[email protected]❤️
atulray Atyle
[email protected]This Pastiera is absolutely delicious! The ricotta filling is so smooth and creamy, and the crust is perfectly flaky. I will definitely be making this again and again.
Romesha Alanterie
[email protected]I'm not a baker, but this recipe was so easy to follow. My Pastiera turned out beautifully and tasted even better. Thank you!
Rada
[email protected]⭐️⭐️⭐️⭐️⭐️
Joanie Hedrick
[email protected]I made this Pastiera for Easter and it was a huge success. The flavors were amazing and the texture was perfect. I will definitely be making this again!
Ch Faizan
[email protected]This is my go-to Pastiera recipe. It's always a crowd-pleaser and I love that it can be made ahead of time.
Ben Senatro
[email protected]I've been cooking this Pastiera recipe for years and it's always a hit with my family and friends. The ricotta filling is so creamy and flavorful, and the crust is perfectly flaky. I highly recommend this recipe!
Shannon Godding
[email protected]Looks easy and quick to prepare. I'll definitely try it this weekend. Thanks for sharing!