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Pumpkin and Ricotta Crostata

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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 8
1/2 cup pumpkin or squash puree
1/2 cup (4 ounces) ricotta cheese, drained in a fine mesh colander to eliminate excess moisture
1/4 cup sugar
2 large egg yolks
1/8 teaspoon pure almond extract
9 to 10 ounces Tender Tart Dough (see recipe)
Confectioners' sugar
Other necessary recipes:
Tender Tart Dough
Pumpkin and Ricotta Crostata Recipe at
Preheat oven to 450 degrees F. Using rubber spatula, stir first 5 ingredients in large bowl until smooth.

Roll out dough on lightly floured work surface to 11-inch round. Transfer dough to rimmed baking sheet. Spoon filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.

Bake until filling is just set and dough is golden, about 20 minutes. Cool on rack 10 minutes. Dust with confectioners' sugar. Serve while still warm and aromatic.

Recipe created exclusively for by Johanne Killeen & George Germon.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweets from the Pumpkin Patch
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 229
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 30mg
% Cal. from Fat: 55%
Cholesterol: 89mg
Protein: 4g
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