Published July 11, 2007.
Serves 6 to 8
Use a 9-inch fluted metal tart pan with a removable bottom for this recipe. The filling in this tart is relatively thin, so press the dough only 3/4 inch up the sides of the tart pan. We preferred the light flavor of part-skim ricotta here, but whole milk ricotta can be substituted; do not use fat-free ricotta. This recipe is published in our cookbook The Best International Recipe.