Lemon tart

Ingredients for 1 servings:

• 200 g spelt flour type 630
• 80 g sugar
• 1 vanilla sugar
• 1 pinch of salt
• 100 g butter, cold
• 1 egg yolk
• Fat and breadcrumbs for the form
• 4 large organic lemons
• 2 eggs
• 1 egg white
• 250 g sugar
• 500 g ricotta
• Powdered sugar for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Recipe from Campania

For the dough, mix the flour with the sugar, vanilla sugar, and salt. Place it on a work surface and make a well in the center. Add the butter in small pieces and the egg yolk to the well and quickly knead with your hands until you have a smooth, supple dough. Grease a 30 cm tart tin. Place two narrow strips of baking paper in a cross shape in the tin, leaving the ends hanging over the edge. This makes it easier to lift the individual pieces out after baking. Grease the paper as well and then crumble the entire tin. Roll out the dough between two layers of plastic wrap, fit it into the tin, pull up the edges, and pierce a few times with a fork. Place in the freezer for half an hour. For the topping, wash the lemons in hot water and dry them. Grate the zest from two lemons and juice one. Beat the eggs and egg whites with 150 g of sugar until frothy and gradually fold in the ricotta, along with the grated zest and juice. Preheat oven to 180°C (top/bottom heat) (160°C fan/convection oven). Spread the ricotta mixture evenly over the tart base and bake on the middle rack for about 45 minutes, until the edges are golden brown. Meanwhile, slice the remaining two lemons, then quarter them. Heat the remaining sugar (100g) with 6 tablespoons of water and bring to a boil. Add the lemon pieces and cook over medium heat for about 5 minutes, then let cool. Once the tart has cooled, drain the lemons well in a sieve and scatter them over the tart. Briefly caramelize with a blowtorch or briefly place under the grill. Sprinkle with powdered sugar.