Tart filling:

1 litre water
1/2 cup pearled spelt
200 mls milk
150 grm granulated raw sugar
40 grms butter
350 grms ricotta cheese
grated rind of 2 lemons
grated rind of 1 orange
1 ¼ tablespoon rosewater
4 eggs, beaten
65 grms pine nuts (pignoli)
65 grms raisins, soaked in warm water, 1 sml measure of brandy and drained
105 grms minced glace' citron
1/4 teaspoon ground cinnamon

Pastry:
4 egg yolks
105grms sugar
280grms refined spelt flour
60grms butter, creamed
60grms lard, creamed
grated rind of 1 lemon
1 tablespoon brandy
For the Pastry: beat yolks with sugar. Add in ¼ of flour, cream together butter and lard and beat into egg mixture, and then stir in remaining flour, lemon rind and brandy. Stir until dough is smooth. Shape into a ball. Cover dough, Chill for 2hours before using. Roll out and line a 10 inch greased and floured tart case. Place back in fridge to rest.

For Filling: Put the water into a pan, add pearled spelt, gently bring to boil and simmer for 25 to 30 minutes, until pearl is soft, drain. Combine pearl, milk, granulated sugar, and butter in a large pan, bring to simmer, reduce heat and cook, stirring frequently, for 15 minutes. Drain off excess liquid and leave to cool slightly. Beat ricotta with lemon and orange rinds and rosewater until fluffy. Beat in the eggs, a little at a time, beating after each addition. Stir in pine nuts, raisins, citron, cinnamon and pearled spelt.
Spoon in the filling and smooth the top. Arrange pastry strips in a lattice pattern over the filling. , coat the strips with egg wash. Bake in a preheated 180c oven for 45-50 mins, until the filling is ¾ set and golden brown.