Sift together the flour and the salt into a mixing bowl. Cut in the butter until it is the size of peas. Gradually mix in the sherry. Mix all ingredients lightly, adding a little cold water if necessary, until the mixture holds together and cleans the sides of the bowl. Roll out the dough 1/8-inch thick and line a 10-inch buttered pie plate with it. Cut the remaining pastry into strips ½-inch wide to use for a lattice topping.
Rub the ricotta cheese through a fine sieve and combine it with the toasted almonds. Beat the 4 eggs with the sugar until foamy; stir in the vanilla. Add the egg mixture to the cheese mixture and beat until well blended and smooth.
Pour this filling into the prepared pastry shell and place lattice strips of pastry over the top, pinching the edges together firmly. Bake at 350 degrees for about 45 minutes, or until the filling is firm and the pastry is golden-brown. Cool and sprinkle with confectioners’ sugar just before serving.
Source: “The Gourmet Cookbook”, Gourmet Distributing Corporation, 1956