This flavorful, layered Torta from Milan is a delightful combination of flavors and textures. A cookie like crust, creamy rice pudding at its center, and a topping of tart, ripe fruit. It can be made all year long using seasonal fruits.
In a medium heavy bottom sauce pan, melt the butter, add the rice and the Marsala (if using it). Stir over medium heat for a couple of minutes.
Add 2 cups of the milk, all the sugar and continue to cook until the rice has become tender.
Stir the two beaten eggs yolks into the remaining 1/2 cup of milk, and slowly pour that into the rice mixture, while stirring. This will prevent the eggs from curdling. Continue to cook for another 5 minutes, or until the eggs and milk have formed a light custard. Remove from the heat, and stir in the vanilla and orange zest. Let the mixture cool before assembling the torta.
*Note. Different brands of rice may need longer cooking times, or more liquid. If the mixture seems to dry, add a bit more milk, or cream, or even more Marsala.
You will need a deep removable bottom tart pan, 9" in diameter and about 2" deep. Place the cold dough on a lightly floured surface, and roll into circle about 14" in diameter. Roll the dough around the rolling pin, then unroll into the tart pan. Press the dough into the sides of the tart pan.
This is a very soft dough, so you may have to"patch" it in spots. Not to worry, it will be just fine when baked.
Chill the tart for at least 30 minutes until firm. Now, cut a piece of parchment paper, large enough to cover the bottom and sides of the tart pan. Fill the pan with pie weights, or raw rice or beans, Whatever you have to keep the bottom from puffing up and the sides from shrinking. Bake in a preheated 375 degree oven for 12 to 15 minutes, or until you see the crust starting to turn a golden brown. Remove from the oven, remove the weights and parchment.
Using the tines of a fork, prick the bottom crust in 5 or 6 places. Return the crust to the oven for another 5 minutes. Remove from the oven and allow to cool before assembling the torta.
Either fruit may be used. If using apples, you want something that holds up in the oven like Jonagold, Honeycrisp and Granny Smith. All have a slightly different texture and sweetness, so it is really a matter of personal taste. If peaches or nectarines are in season, pick sweet ripe fruit. Peaches need to be peeled, you can leave the skin on nectarines.
If using apples, peel and core the apple and slice into equal sized wedges. You should get between 8 to 12 wedges from each apple, depending on the size. Immediately drizzle the slices with juice from the lemon to keep from turning brown.
If using peaches, peel, remove the pit and cut into wedges, and drizzle with juice from the lemon. The same for nectarines, but you may choose to leave the skin on.
Mix together the sugar, cornstarch and cinnamon in a bowl, add the fruit and toss to coat. Allow the fruit to marinate for at least 20 minutes.
Once the partially baked pastry crust is cool, spread the apricot jam evenly on the bottom.
Spoon the cooled Budino di Riso on top of the jam, and spread evenly.
Now, arrange the slices of the fruit in a circular pattern, overlaying each slice like tiles on a roof. You will have juices from the fruit mixed with the the sugar/cornstarch in the bottom on the bowl, and you should spoon that over the top of the fruit.
Place the torta on a cookie sheet, and bake in a preheated 325 degree oven for 30 minutes, or until the edges of the pastry are golden brown and the juices on the fruit start to bubble a bit. Cool for at least 1 hour before serving.
Ingredients
Directions
In a medium heavy bottom sauce pan, melt the butter, add the rice and the Marsala (if using it). Stir over medium heat for a couple of minutes.
Add 2 cups of the milk, all the sugar and continue to cook until the rice has become tender.
Stir the two beaten eggs yolks into the remaining 1/2 cup of milk, and slowly pour that into the rice mixture, while stirring. This will prevent the eggs from curdling. Continue to cook for another 5 minutes, or until the eggs and milk have formed a light custard. Remove from the heat, and stir in the vanilla and orange zest. Let the mixture cool before assembling the torta.
*Note. Different brands of rice may need longer cooking times, or more liquid. If the mixture seems to dry, add a bit more milk, or cream, or even more Marsala.
You will need a deep removable bottom tart pan, 9" in diameter and about 2" deep. Place the cold dough on a lightly floured surface, and roll into circle about 14" in diameter. Roll the dough around the rolling pin, then unroll into the tart pan. Press the dough into the sides of the tart pan.
This is a very soft dough, so you may have to"patch" it in spots. Not to worry, it will be just fine when baked.
Chill the tart for at least 30 minutes until firm. Now, cut a piece of parchment paper, large enough to cover the bottom and sides of the tart pan. Fill the pan with pie weights, or raw rice or beans, Whatever you have to keep the bottom from puffing up and the sides from shrinking. Bake in a preheated 375 degree oven for 12 to 15 minutes, or until you see the crust starting to turn a golden brown. Remove from the oven, remove the weights and parchment.
Using the tines of a fork, prick the bottom crust in 5 or 6 places. Return the crust to the oven for another 5 minutes. Remove from the oven and allow to cool before assembling the torta.
Either fruit may be used. If using apples, you want something that holds up in the oven like Jonagold, Honeycrisp and Granny Smith. All have a slightly different texture and sweetness, so it is really a matter of personal taste. If peaches or nectarines are in season, pick sweet ripe fruit. Peaches need to be peeled, you can leave the skin on nectarines.
If using apples, peel and core the apple and slice into equal sized wedges. You should get between 8 to 12 wedges from each apple, depending on the size. Immediately drizzle the slices with juice from the lemon to keep from turning brown.
If using peaches, peel, remove the pit and cut into wedges, and drizzle with juice from the lemon. The same for nectarines, but you may choose to leave the skin on.
Mix together the sugar, cornstarch and cinnamon in a bowl, add the fruit and toss to coat. Allow the fruit to marinate for at least 20 minutes.
Once the partially baked pastry crust is cool, spread the apricot jam evenly on the bottom.
Spoon the cooled Budino di Riso on top of the jam, and spread evenly.
Now, arrange the slices of the fruit in a circular pattern, overlaying each slice like tiles on a roof. You will have juices from the fruit mixed with the the sugar/cornstarch in the bottom on the bowl, and you should spoon that over the top of the fruit.
Place the torta on a cookie sheet, and bake in a preheated 325 degree oven for 30 minutes, or until the edges of the pastry are golden brown and the juices on the fruit start to bubble a bit. Cool for at least 1 hour before serving.