120 g butter (room temperature)
100 g powdered sugar
220 g wheat flour
pure vanilla essence
400 g ricotta cheese
180 g sugar
4 egg yolks + 1 egg
80 g almond flour (or grind almonds)
10 dried figs
1 lemon zest
1 table spoon wheat flour
½ glass of Maraschino liquor (or other liquor as you please)
For first, cut the dried figs into 4 parts and macerate in the Maraschino liquor, set aside for at least 2 hours.
Drop the wheat flour and the butter into a food processor, turn for 20 seconds, then add the powdered sugar, the egg and vanilla. Keep about 80 g aside to create the lattice Top.
Place down the remaining (use a rolling-pin) into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork, then set aside in the fridge.
Preheat the oven at 338° F.
Beat the egg yolks + the entire egg, the sugar and the lemon zest until whipped. Sift the ricotta cheese through a sieve, then add to the sugar-egg-lemon zest dough. Turn well and add the 2 flours, the almond and the wheat flour ones. Add the figs, turn, then take the pie-dough from the fridge.
Drop the filling over the pie-dough. On a lightly floured surface, roll out the other pie dough you’ve kept aside, cut the dough into strips, place on the dough (or in my case, I created some leaves, or other design as you wish). Sprinkle the sliced almonds and bake until golden; it takes 35/40 minutes.
Background music: “Song to say goodbye”, by Placebo