Ricotta Tart (V) from Sicily

Serves 6

For the pastry

125g (4½oz) butter, diced and softened

250g (9oz) plain flour, plus extra for dusting

1 egg yolk

Pinch of salt

5–6 tablespoons caster sugar

Finely grated zest of 4 lemons

100ml (3½fl oz) water

For the filling

500g (1lb 2oz) ricotta

3 eggs, separated

100g (3½oz) caster sugar finely grated zest of 2 lemons

To serve

Whipped cream

Red summer fruits, such as strawberries

Icing sugar

To prepare the pastry, put the butter and flour in a large bowl and rub with your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg yolk, salt, sugar, lemon zest and enough of the water to mix to a smooth dough. Shape the pastry into a ball, wrap in clingfilm and leave to rest for 30 minutes.

Preheat the oven to 180°C (350°F), Gas Mark 4.

To make the filling, mash the ricotta until smooth in a mixing bowl. Add the egg yolks, sugar and lemon zest to the bowl, mixing well. Whisk the egg whites until stiff peaks form and gently fold them into the ricotta mixture.

Roll out the pastry on a lightly floured work surface and use it to line a 26cm (10½in) tart tin. Line the pastry case with a sheet of nonstick baking paper and fill with baking beans. Bake blind for about 10 minutes. Take the pastry case out of the oven, remove the beans and baking paper, and fill with the ricotta mixture. Bake for a further 30 minutes at the same temperature.

Remove and allow to cool completely before serving as is, or you can decorate it with piped rosettes of whipped cream topped with red fruits and dusted lightly with icing sugar. Enjoy with coffee.