52 weeks of baking – Italy
When feeding a crowd making regular sized pies or anything individual takes time, I prefer to make large trays of things to save time. This is where slab pies come in handy, a larger, thinner pie made in a sheet pan. Sometimes they aren’t as pretty as a small pie so a little extra care has to be put into decorating the top of the pie. For this tart I did large open lattice, just a few strips woven together to give the top some interest.
This slab tart has a tender crust with a hint of zippy lemon zest while the ricotta filling is smooth and sweet to compliment the tart jam layered at the bottom.
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