5 Meanwhile,makethefilling.
Drainricottaina colanderlined
withpapertowel(30minutes).
Placedrainedricottaandcream
cheeseinthebowlofan
electricmixer.Usingthepaddle
attachment,mixonmedium
untilsmooth(10minutes).
Scrapethesidesofthebowl
toensureultimatesilkiness.
Transfertoa bowlandclean
thestandmixerbowl.
6 Placeeggsandreserved
eggwhite,sugarandvanillain
cleanbowlandwhiponhigh
untilpaleandfluffy(5minutes).
Foldeggfoamintocheese
mixintwobatches,thenfold
inmascarpone.Smoothhalfthe
fillingintothebakedcrust.Drain
halfofthespicedquinces,slice
andlayerontop,thensmooth
remainingfillingoverthetop.
7 Rolloutremainingdough
toa 26cmcircleabout4mm
thick.Brushwitheggyolkand
a littleontheborderofthe
filling,toencouragethepastry
toadhere.Placepastrytop
overfilling,pushdowntoseal
andtrimexcess.Usea fork
topokesomesteam-release
ventsoverthepastrytop.
8 Bakeuntiltopis paleand
haspuffedupa little,and
a fewcrackshaveformed
(50minutes).It willsettleback
whenit cools.Turnovenoff,
openthedoorandleavethe
pieintheoventocool(30
minutes).Thiswilllessenthe
deflatingdipinthecoolingpie.
Refrigerateforatleast8 hours
beforeserving.I likeserving
thispiecompletelycold,dusted
withicingsugarandcinnamon,
withextraspicedquinceson
theside.Thispiekeepsup
to 4 days refrigerated.FOUR-HOURSPICEDQUINCES
500 mlwater,roomtemperature
500 gmcastersugar
1 cinnamonstick
1 wholestaranise
2 freshbayleaves
1 vanillabean,split
4 quinces(1kgintotal),
peeled,coredand
quartered,coresreserved
40 mlredwinevinegar
FILLING
500 gmbuffalo(orcow’smilk)
ricotta
250 gmcreamcheese,room
temperature
100 gmegg(approx.2 eggs),
plusreservedeggwhite
60 gmcastersugar
1 tspvanillapaste
125 gmmascarponeor cream
POLENTACRUST
240 gmplainflour
100 gmfine(orinstant)polenta
100 gmcastersugar
¼ tspfineseasalt
150 gmunsaltedbutter,cold
anddiced
40 gmeggyolk(from approx. 2
eggs)
20 mlcream
½ tspvanillapaste
Finelygratedzestof1 lemon
TOFINISH
1 eggyolk,lightlybeaten,for
eggwash(whitereserved)
50 gmicingsugar
1 tsp ground cinnamonRicottacrostata with spiced quince
SERVES8–12Thisrecipe(allheartandheft)is myItaliancheesecake pie.
Start this recipe a day ahead to make the quinces.1 Tomakequinces,preheat
ovento200°C.Combinewater,
sugar,spices,bayleavesand
vanillabeanina saucepanover
lowheatandsimmeruntilsugar
hasdissolved(5minutes).Place
quincesandreservedcoresin a
deeproastingtrayorcasserole.
Poursyrupoverquincesand
coverwithbakingpaperand
thenfoil.Bakefor 30 minutes,
thenlowertemperatureto
120°Candcookfora further
31/2hours.Coolandgently
stirinvinegar.Keepquinces
insyrupuntilreadytouse.
2 Tomakepolentacrust,place
flour,polenta,sugarandsaltin
a largemixingbowl.Usingyour
fingertips,rubthebutterinto
thedryingredientsuntilbutter
lumpsarethesizeofsmall
peas.Combineeggyolks,
cream,vanillaandlemonzest
ina smallbowl,thenaddtothe
butteryflour.Keepmixingwith
yourhands,lightlysqueezing
thedoughtogether.Loosely
wrapdough,thenpressinto
a 2cm-thickdisc.Refrigerate
foratleast 15 minutes.
3 Dividedoughintotwo
pieces:two-thirdsandone-
third(400gmand230gm).
Placelargerportionofdough
ona lightlyflouredsurface
androllouttoabout4mm
thick.Gentlyliftandflopdough
intotarttinthentrimexcess.
Freezeforatleast1 hour.
4 Preheatovento180°C.
Coverfrozendoughwith
aluminiumfoil,tuckingit
snuglyintotheedgeofthe
tin.Filllinedtinwithsugarand
blindbakeuntilcrustis just
cookedbutnottoobrown
(25minutes).Setasideto
cool. Lower oven to 150°C.96 GOURMET TRAVELLER