This is the classic pine nut tart you will find in every bakery in every town of Italy—and for good reason. A cool afternoon softened with a slice of this torta and a glass of dry red wine, and the whole world comes into proper focus.

Makes 6 servings

PASTRY
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
1 large egg
2 large egg yolks
½ cup sugar
½ teaspoon salt
½ teaspoon vanilla extract

FILLING
2 cups fresh ricotta, preferably sheep's milk
½ cup pine nuts
½ cup sugar
grated zest and juice of 1 lemon
3 large eggs

2 eggs, beaten, for egg wash

1. Preheat oven to 375°F.

2. To make the pastry, in a small saucepan, melt the butter with the olive oil; let cool. Put the flour in a medium bowl and make a well in the center. Put the egg, yolks, sugar, salt, vanilla, and butter mixture in the well, and gradually stir in the flour, bit by bit, until the liquid in the well is too thick to stir. Work the remaining flour in with your hand, then turn out into a floured work surface and knead until the dough is smooth. Allow to rest for 10 minutes.

3. Meanwhile, to make the filling, combine the ricotta, pine nuts, sugar, lemon zest and juice, and eggs in a medium bowl and mix until smooth and creamy.

4. To assemble, divide the dough in half. On a floured surface, roll out one half to a 12-inch circle. Line the bottom and sides of a 10-inch quiche or springform pan with the dough circle. Spread the ricotta mixture evenly in the pan.

5. Roll out the remaining dough to a 12-inch circle, place over the filling, and pinch the edges together to seal. Brush the entire top with the egg wash.

6. Bake for 35 to 40 minutes, until the crust is golden brown. Let cool briefly on a rack, and serve warm or at room temperature, with vin santo.

Copyright © 2007 by Mario Batali. All rights reserved.