Total Calories: 3,234
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger piece of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8 inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 In a small bowl, toss the raisins with the liqueur. Let stand 30 minutes.
4 In a large bowl, beat together the ricotta, eggs, sugar, and vanilla until well blended. Stir in the raisins and liqueur. Scrape the filling into the prepared pastry shell.
5 Place the oven rack in the lowest third of the oven. Preheat the oven to 350°F. Roll out the remaining piece of pastry to a 10-inch circle about 1/8-inch thick. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange half the strips about 1 inch apart over the filling. Rotate the tart a quarter-turn and arrange the remaining strips over the tart, forming a lattice pattern. Press the ends of the strips against the sides of the tart shell to seal. Lightly brush the dough strips with the egg wash.
6 Bake 50 minutes, or until the filling is puffed and the pastry is golden brown.
7 Let cool in the pan on a wire rack 10 minutes. Remove the rim of the pan and transfer the tart to a serving platter. Store covered with a large inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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