Ricotta and Orange Crostata

Preheat the oven to 350°F. Peel 3 oranges, removing the segments from the orange peel. Melt a pat of butter in a large saucepan, add the oranges and brown them. Sprinkle them with 2 Tbsp. sugar at the end. Flambé the oranges with a splash of Grand Marnier. To flambe the oranges, heat the Grand Marnier in a saucepan, just until in bubbles. Add to the pan with the oranges and ignite with a long match. Let cook until the flame disappears (at this point the alcohol has burned off). Drain the oranges and set aside.

Grate the rind of the remaining orange. Place the ricotta in a bowl and mix it with 1/2 cup powdered sugar, the egg yolks, the orange zest, a packet of vanilla sugar and the juice of the cooked and drained oranges. 

Roll out the shortcrust pastry to about 1 1/2" thick and line a 9 1/2" pie pan with it. Spread the cooked oranges over the bottom and spread the ricotta over them and bake for around 1 hour. Remove from the oven and cool.  Transfer it to the serving platter, sprinkle it with powdered sugar and serve.