Roll out two-thirds of the pastry dough and line a 10-inch tart pan; refrigerate while preparing the filling.

In a medium saucepan, combine cooked wheat berries, milk, butter, and lemon zest; simmer over medium heat for 15 minutes, stirring until creamy, then remove from heat and cool completely.

In a large mixing bowl, whisk the ricotta and sugar until smooth and creamy.

Incorporate eggs and egg yolks into the ricotta mixture one at a time, whisking thoroughly after each addition.

Fold in the cooled wheat mixture, orange blossom water, candied fruits, and ground cinnamon until well combined.

Pour the filling into the pastry-lined pan.

Roll out the remaining pastry, cut into 1-inch wide strips, and arrange in a lattice pattern over the filling, sealing the edges.

Bake in a preheated oven at 175°C (350°F) for 60 to 75 minutes until the crust is golden and the filling is set.

Turn off the oven and leave the pie inside with the door slightly ajar for 30 minutes to cool gradually.

Transfer to a wire rack to cool completely, then refrigerate for at least 12 hours before serving to allow flavors to develop.