Neapolitan Pastiera

Instructions

1. Preheat your oven to 350°F (175°C).
2. To make the pastry, combine 200g flour, 100g sugar, and a pinch of salt in a large bowl. Add 100g chilled butter cubes and rub in with your fingertips until the mixture resembles breadcrumbs.
3. Add 1 large egg and mix until the dough comes together. If necessary, add a tablespoon of cold water. Wrap in plastic wrap and refrigerate for 30 minutes.
4. In a saucepan, combine 400g cooked wheat berries with 100ml water and heat gently until creamy. Allow to cool.
5. For the filling, beat together 200g ricotta, 150g sugar, 3 eggs, orange blossom water, cinnamon, and the zests of lemon and orange until smooth.
6. Stir the cooled wheat mixture into the ricotta mixture. Add 100g chopped candied orange peel and 50g candied citron.
8. Roll out the chilled pastry on a floured surface to fit a 9-inch tart pan. Gently press into the pan and trim the edges. Reserve a portion for lattice strips.
9. Pour the filling into the pastry shell. Roll out the reserved dough and cut into strips to lay in a crisscross pattern over the filling.
10. Bake for 60 minutes until golden and set. Allow to cool completely before serving for the best flavor development.