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1
The night before making the dessert (or at least 3 hours ahead), cut the prunes into 1/2-inch pieces; pile them in a cup or bowl, and pour in enough rum to reach the top of the fruit.
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2
Cover, and let them soakat room temperature.
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3
Just before mixing the filling, pour off and save any liquid that the prunes havent absorbed.
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4
Crack the eggs into a mixing bowl (the one for your standing mixer, if using), add the sugar, and start mixing at low speed with the whisk attachment.
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5
As the sugar dissolves, add the heavy cream, salt, vanilla, and reserved prune-soaking liquid.
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Raise the speed to medium and whisk until the batter is smooth, about 2 minutes.
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7
Scrape the ricotta into the bowl, and break up any big curds with a spoon or spatula (fresh ricotta can be lumpier than packaged varieties).
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8
Drop in the fresh citrus zests, and resume whisking with the machine.
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9
When the cheese is well incorporated, raise the speed to high and whisk for 4 to 5 minutes, until the filling is light and smooth.
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10
Spread out the cut prunes on a piece of wax paper, sprinkle the spoonful of flour over, and toss to separate the pieces.
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11
Scatter the prunes and toasted pine nuts over the filling, and fold them in.
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12
Arrange a rack in the center of the oven, and preheat to 375.
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13
Brush a bit of the melted butter on the inside of the skillet.
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14
On a large, lightly floured work surface, roll and stretch the strudel dough into a circle 2 feet in diameter or slightly larger.
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15
Follow the strudel-stretching procedures detailed on pages 384 to 385: start by rolling the dough into a round, then gradually stretch it with your hands until it reaches the size you want.
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16
Lift the dough circle and hold it over the buttered skillet.
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17
If you have someone to help you, hold the circle out flat (like a trampoline) and lower it to rest, centered, in the bottom of the pan, covering the sides, and with a wide band of dough hanging outside the pan too.
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18
If youre alone, flop the dough down gently so it lines and covers the skillet completely and drapes over the rim.
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19
Make sure the dough is flat, not stretched in the pan with air bubbles underneath.
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20
If necessary, lift the overhanging edges and drape more dough into the pan, so its comfortably settled.
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21
Now pour and scrape the prune-ricotta filling into the dough-lined pan; smooth it flat with a spatula.
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22
Now comes the fun part.
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23
Have a sharp, thin-bladed knife or sharp scissors close by.
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24
Lift one edge of the overhanging dough and hold it in one hand over the center of the pan, well above the filling.
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25
With your other hand, lift another section of overhanging dough and draw it up to the first hand.
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26
In this manner, gather all the excess dough together, so it forms a closed cone-shaped tent over the filling.
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27
Now twist your handand all the dough its holdingin one direction (as shown in photo on the next page).
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28
This will tighten the dough on the sides and top of the filling and form a pattern of spiral pleats.
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29
It should also form a big knot of twisted dough just above the filling.
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30
With a sharp knife, carefully cut beneath the knot of dough, parallel to the work surface, straight across, slicing through all the folds.
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31
Dont let go of your twist while cutting the dough: when the topknot is removed, the spiral pleats will fall onto the surface of the filling, covering it with ridges except for a hole in the center, where the filling is exposed.
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32
If your hole is too small or too large, or off center, trim or stretch the dough to get a satisfactory opening, but thats only a matter of aesthetics.
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33
Before baking, brush the top of the dough with the remaining melted butter and sprinkle with zucchero di canna or white sugar.
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34
Set the skillet in the oven and bake for approximately 25 minutes, then rotate the pan for even baking (remember that the handle is very hot).
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35
Bake for another 15 to 20 minutes, or until the strudel dough on top is deep golden brown and the filling is tinged with brown as well.
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36
Remove the skillet from the oven, and let it cool on a rack for about 15 minutes.
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37
To remove the torta from the pan, cover the skillet with another rack or a large plate, and invert.
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38
Then cover the crusted bottom with a serving platter and invert again, so the torta is right side up.
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39
Now brush the top with softened apricot jam, if it isnt already sprinkled with sugar.
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40
(You can also skip the inverting steps and serve the dessert right in the pan.)
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41
Serve the torta warm or at room temperature, cut into wedges with a serrated knife to keep the strudel crust intact.
