To make the pastry: Combine flour and salt in a large bowl and add butter. Using your hands, rub butter into flour until mixture requires breadcrumbs. You can also mix using a food processor. Stir in just enough water to bind the dough. Wrap dough in plastic wrap and refrigerate for 15 minutes prior to use.
Preheat the oven to 180C. Use oil spray to lightly grease a rectangular tart tin.
Remove the dough from the refrigerator. Roll dough to desired shape and size and press into tin.
In a large bowl combine the tart ingredients well (except oil spray). Pour ingredients into pie tart tin; sprinkle with cinnamon or allspice.
Bake for about 40 minutes or until ricotta appears to firm up.
NOTE: Do not overfill pie tart tin or mixture will overflow. Should you have any leftover mixture, you can always make mini tarts. Recipe is a guide.