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1
MAKE THE FILLING In a food processor, combine the flour, sugar and a pinch of salt and pulse to blend.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Transfer the mixture to a bowl.
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4
Add the egg and stir with a fork until the pastry just comes together.
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5
Transfer the pastry to a lightly floured work surface and knead a few times.
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6
Pat the pastry into a disk, wrap in plastic and refrigerate for at least 1 hour.
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7
On a lightly floured surface, roll out the pastry to a 13-inch round.
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8
Ease the pastry into an 11-inch tart pan with a removable bottom, pressing it into the corners and up the sides without stretching.
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9
Trim any overhang and prick the bottom with a fork.
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10
Refrigerate until chilled, at least 20 minutes.
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11
Preheat the oven to 350.
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12
Line the pastry with foil and fill with pie weights or dried beans.
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13
Bake the shell on the bottom shelf of the oven for 10 minutes, or until it starts to dry out.
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14
Remove the foil and weights and bake the shell for 10 minutes longer, or until it begins to brown around the edge.
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15
Transfer to a wire rack to cool; leave the oven on.
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16
In a large bowl, mix the ricotta with the sugar and cornstarch.
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17
Stir in the lemon zest, vanilla and eggs.
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18
Scrape the filling into the pastry shell and smooth the top.
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19
Bake on the bottom shelf of the oven for about 20 minutes, or until the filling is just set.
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20
Cool the ricotta tart on a wire rack before unmolding.
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21
Serve warm or at room temperature.
