Crostata alla frutta
For the pastry:
For the filling:
- 170 g Sugar
- 500 g ricotta
- 4 Eggs
- 50 g Flour
- 250 g strawberries
Mix flour, then add butter, sugar, egg yolks and lemon zest, Knead the dough until you get a homogeneous mixture. Let the dough rest in the refrigerator for about 30 minutes.
Roll out the dough into the pan previously greased and floured, making a border on the side to allow you to hold the cream and fruit.
Put the dough in a preheated oven at 190 ° C for 30 minutes.
Prepare the cream, working the egg yolks with sugar, then add flour and hot milk.
Bring to a boil the mixture for a few minutes while keeping mixed, let it cool, stir in the whipped cream and maraschino apart, then spread the cream on the pie.