Pear and ricotta tart recipe

Pear and Ricotta Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that combines the sweetness of pears with the creaminess of ricotta? Look no further than this mouthwatering pear and ricotta tart recipe. This recipe offers a perfect balance of flavors, as the juicy pears complement the smooth ricotta filling, all nestled in a buttery tart crust. With its elegant presentation and delectable taste, this tart is sure to impress your guests at any gathering or simply satisfy your sweet tooth.

Keywords: pear, ricotta, tart, dessert, recipe

Pear and ricotta tart recipe details

Pear and ricotta tart recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

	For the Shortcrust Pastry:
250 g	plain flour
2 tbsp	sugar
1 pinch(es)	salt
150 g	butter
	For the pears:
6	ripe pears
	juice of 1/2 lemon
120 g	caster sugar
120 ml	water
	For the Ricotta Mixture:
300 g	ricotta cheese
120 g	caster sugar
2 medium	eggs
1 tsp	vanilla extract
1 tbsp	plain flour
	juice of 1 lemon
½ tbsp	cinnamon, ground

Instructions

Making the Pastry:
Sift the flour with sugar and salt, then rub in butter with your fingertips until mixture resembles breadcrumbs.

Gradually, stir in a little bit of water (one tbsp at a time) to give the pastry a good consistency Wrap in cling film and chill for 30 minutes.

Roll out pastry and place on a buttered 28 cm flan baking tin or tray. Prick pastry all over with a fork and bake at 180°C for about 15 minutes.

Pears:
Combine sugar, lemon juice and 120 ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to a gentle boil and then remove from heat.

Peel, quarter and core the pears, place in the syrup and let simmer over low heat for 12 to 15 minutes or until pears are just tender. Drain pears and leave to cool.

Ricotta Mixture:
Whisk together all the ingredients until smooth, except for the cinnamon.

Making the Tart:
Place the cooled pear quarters over the base of the pastry and gently pour the ricotta mixture over.

Sprinkle with ground cinnamon and bake at 180°C for 40 minutes or until just set. Leave to cool in the tin. When cooled place in fridge for about 4 hours. Serve.

Preparation time:
ca. 1 hr 15 min
Grade of difficulty:
tricky
Calories per portion:
n/a