1 1/2 c. all-purpose flour
1/3 c. granulated sugar
6 tbsp. (3/4 stick) butter
1 egg plus 1 egg yolk

FOR THE FILLING:

2 oz. mixed glaceed fruit
2 oz. raisins
1/2 c. rum
2 oz. almonds, most blanched, with 2 or 3 almonds unblanched
3 eggs
15 oz. Ricotta, preferably part-skim
Grated peel of 1/2 lemon
Grated peel of 1/2 orange
7 tbsp. granulated sugar
3 tbsp. all-purpose flour

Make the dough for the crust, set aside and make the filling. Put the glaceed fruit, raisins, and rum in a small bowl and let soak 20 to 25 minutes. Meanwhile, grind the almonds very fine with mortar and pestle or blender. Separate one of the eggs and add the egg white to the almonds, mixing thoroughly.

Drain the Ricotta in a piece of cheesecloth, then place it in a large bowl, along with the eggs and the egg yolk, and mix very well with a wooden spoon. Add the orange and lemon peel to the Ricotta mixture, then add the glaceed fruit and raisins in rum, the almond and egg mixture and the sugar. Mix thoroughly. When the mixture is homogeneous, add the flour and keep stirring until it is uniformly incorporated. Set aside until needed. Butter a 9 inch layer cake pan with a removable bottom; preheat the oven to 375.

With a rolling pin, roll the dough out on a sheet 3/8 inch thick. Place the sheet of dough over the prepared layer cake pan and gently fit it to the shape of the pan, letting the excess dough hang over the sides.