300 g flour
100 g butter (at room temperature)
150 g sugar
1 egg
1 envelope of vanilla yeast
Icing sugar

Filling:

300 g ricotta
100 g sugar
50 g chopped skinless almonds
1 egg
1 small bag of amaretti (Italian macaroons)

For the filling, crumb the amaretti and add the other four ingredients. Mix by hand until well blended (a power blender would liquefy the ricotta)

. For the crust, place the flour on a wood board and make a well in the center. Add the butter, egg, yeast and sugar and make a dough.

Divide it in two. Crumb the first half with your fingers over a previously buttered and floured tart pan. Cover the bottom completely.

Pour the filling, equalizing it in the pan.

Crumb the remaining dough to cover the filling.

Bake in preheated oven at 375 F (190 C) for about 30 minutes.

Serve at room temperature or even right out of the refrigerator, sprinkled with icing sugar.

Note: Kindly supplied by Mrs Giuseppina De Luca, St. Catharines, Ontario.