Ingredients

• 250 gr flour
• 120 gr butter at room temperature
• 80 gr of fine cane sugar (or just light brown caster sugar)
• 2 egg yolks
• Zest of 1 lemon
• 2 tbsp amaretto
• 1 tsp salt

For the filling

• 500 gr ricotta
• 2 eggs
• 50 gr honey
• 150 gr white caster sugar
• 50 gr raisins
• 90 gr pine nuts
• 1 tsp cinnamon
• Zest of 1 lemon
• 50 ml amaretto

Used kitchen appliances

• Food processor (electric whisk)
• Cling foil
• Rolling pin
• 1 large mixing bowl
• Pie dish
• Oven

Preparation

1. Mix the flour with the butter in the food processor. Add the rest of the ingredients for the pastry.
2. Knead everything together. Try to use your fingertips, as to much warmth of your hands will melt the butter even more. Turn it into a ball and wrap in cling foil. Cool in the fridge for 1 hour.
   

   ---

3. Pre-heat the oven to 160C.
4. Knead the dough for about 30 seconds on a dusted surface and use a rolling pin to flatten the pastry until it’s 3 cm thick.
5. Grease the pie dish with butter and lightly dust with flour. Fit the pastry into the dish, and use a fork to prick holes in the bottom.
6. In the mixing bowl, add the ricotta and all other ingredients for the filling. Pour the mixture in the pie dish. Try to get the pastry to be on the same level as the filling.
7. Bake in the oven for about 1 hour. If the top gets too black, cover with aluminium foil. Let cool on a wire rack.