Pastiera Napoletana

Method

Boil wheat berries in salted water for 90 minutes until tender, then simmer in milk with a split vanilla pod until creamy and most liquid is absorbed; set aside to cool. Make pastry by rubbing cold butter into flour and salt until breadcrumb texture, then bind with 2 whole eggs and 1 yolk to form a dough, wrap and chill for 30 minutes. Press three-quarters of the pastry into a buttered 28cm tart tin, reserving remainder for lattice. Beat ricotta with sugar until smooth, fold in the cooled wheat mixture, 4 eggs beaten with orange blossom water and vanilla, then finely chopped candied fruits. Pour filling into pastry case, weave a lattice with remaining pastry strips, and brush with egg wash. Bake at 190C for 50-60 minutes until golden and a skewer inserted into filling comes out with just a few moist crumbs. Cool completely before dusting with icing sugar.