FRUTTI DI BOSCO RECIPES

Steps:

• Position a rack in the center of the oven and preheat to 350F
• Starting on low speed and gradually increasing to medium, cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment
• Add the eggs, one at a time, paddling until absorbed into the mixture
• Add the zest, and then add the water in a thin stream, letting it run down the side of the bowl
• Stop the motor and lower the bowl
• Put the pastry flour, all-purpose flour, salt, and baking powder in a sifter and sift into the bowl
• Starting on low speed and gradually increasing to medium, mix until the dough comes together
• Dust your work surface with flour and roll out the dough to a thickness of 1/8 inch
• Fit the dough to a 9-inch fluted tart pan
• Dock it all over with the tines of a fork
• Bake until dough is lightly golden brown on top and bottom, 15 to 20 minutes
• Remove the pan from the oven and let the tart shell cool completely
• In a mixing bowl, fold together the cream custard and whipped cream to make French cream
• Use a rubber spatula to transfer the French cream to the tart, smoothing the top
• Artfully arrange the berries on top
• Dust with powdered sugar and serve
• The frutti di bosco should be served right away, but can be refrigerated, covered loosely with plastic wrap, for up to 1 day

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• Cream butter and sugar in a large mixing bowl.
• Add egg yolks, one at a time, and continue mixing until smooth.
• Add lemon zest and cinnamon.
• In a separate bowl, whip egg whites and salt until stiff peaks form.
• Gently fold egg whites into egg yolk mixture.
• Fold flour into mixture until just blended.
• Pour mixture into tart pan and spread evenly.
• Top with 3 cups of mix berries (reserve remaining berries for topping).
• Lightly press fruit into mixture.
• Place in oven and bake for 1 hour.
• Remove from oven and allow to cool.
• In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• Set aside.
• In a large bowl, whip cream until soft peaks form.
• Add ricotta mixture and continue to whip until smooth.
• Dust cake with powdered sugar and top with remaining fruit.
• Serve with ricotta whipped cream.