Ricotta Pie With Candied Fruit Recipe

How to make it

---

• Tangerines:
• Bring 1 cup water and 2 cups sugar to a low simmer in a medium saucepan over low heat. DO NOT let it turn amber,
• Thinly slice your tangerines however you like. The rounds are hard to keep their shape once they simmer the slices keep their shape better.
• Simmer gently for 20 minutes.
• Then let drain on a wire rack to cool (put foil underneath to catch the sugar drippings).
• Continue to simmer the sugar solution for another 10 minutes until syrupy and reduced.
• Set aside to cool and use for later, and other uses .
• THE PIE CRUST
• Preheat your oven to 350 degrees F.
• Ready your pie crust by rolling out and placing in a 9" pie plate but not deep dish.
• After putting on the pie crust, weigh the pie down.
• Place foil shiny-side down on your pie in 2 layers, and place inside pie weights, dry rice, or dried beans.
• pre-bake for 20 minutes.
• Remove from oven, and brush a beaten egg yolk onto the bottom of the crust
• Bake for an additional 2 minutes.Remove and let cool.
• FILLING
• Beat the ricotta with the sugar and honey until smooth.
• Add in the eggs one at a time, beating in on a low speed until fully incorporated before adding the next.
• Mix in vanilla, cardamom, and candied tangerines.
• Pour into the cooled pie crust, and bake at 350 for 45 minutes or until center is set.
• When cool;
• Glaze the top with the tangerine syrup and arrange tangerine slices however you see fit.