Ingredients
For the pastry
12oz/350g plain flour
8oz/225g unsalted butter
3½ox/100g icing sugar
3 egg yolks
For the filling
10oz/300g farro
2 pints/1 litre full fat milk
1 vanilla pod
1 cinnamon stick
A few pieces of lemon zest
7oz/200g caster sugar
3 whole eggs
5oz/150g candied fruit
7oz/200g ricotta
1½ fl oz/50ml orange flower water
In a blender pulse chop the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg yolks and pulse a little more, turn out the pastry, and then knead very briefly to bring it together.
Wrap in cling film and chill for a couple of hours. Soak the farro in water for a few hours.
Boil the farro in the milk with the vanilla, cinnamon and lemon zest and half the sugar. It will take about 40 minutes to go soft (depending on how long it was soaked for). You may need to add more milk if it reduces too much. When soft, drain off excess liquid and set aside to cool.
Preheat the oven to 320F/160C/Gas 3. Roll out two thirds of the pastry and push it into the tart shell. Spike the base a few times with a fork and put in the freezer for 10 minutes. Bake until light brown.
Using an electric whisk, whisk the eggs with the remaining sugar fast for five minutes. Stir in the ricotta, candied peel and orange flower water. Add the farro and stir to combine. Pour into the baked tart shell.
Roll out the remainder of the pastry, cut it into strips and then lay on top in a lattice shape. Bake for a further 45 minutes, until light brown and firm to the touch.
By Stevie Parle
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