Friday, September 5, 2014

Pears and Ricotta Tart

Soft, fresh and moist ricotta and pear filling, over a crumbly, sweet and lemony crust

Happy Friday!
I made this ricotta and pears cake last weekend for some friends that came over for dinner. But I've been so busy that it took me a whole week to write down the recipe and post the pictures. This generally doesn't happen, but it's the beginning of the school year and I'm swamped with volunteer work and keeping up with the new schedule.
Anyways, this tart came out really good: a crumbly sweet and lemony crust, covered with a deliciously soft and moist filling made with ricotta cheese and pears. Yummy!
Note, I used canned pears in pear juice, because much juicier than the fresh pears I found at the store. You are welcome to use fresh pears as long as they are ripe and soft.
And one more thing: for the crust you are only using the yolks of the eggs. Don't throw away the whites!! You can always make some super quick almond cookies, like I did. Or some crispy meringues! Enjoy :-)

Ingredients: to make an 11 inch round tart
For the crust:
  • 2 egg yolks
  • 3/4 cup (150 gr) of sugar
  • 1 1/2 sticks (6 oz, 170 gr) of unsalted butter softened 
  • 1/2  teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 3 tablespoons of milk
  • 1/2 lemon, zest
  • 2 1/2 cups (400 gr) of all-purpose flour 
For the filling:
  • 8 oz (225 gr) ricotta cheese
  • 1/2 cup (100 gr) of sugar
  • 3 tablespoons of milk
  • 2 eggs
  • 1/teaspoon of vanilla extract
  • 1/2 lemon, zest
  • 3 small pears, I used canned pears (15 oz can)
Preparation time: 1 hour and 15 minutes

Step 1: In large bowl mix the egg yolks and the sugar until well blended.

Step 2: Add butter, vanilla extract, zest of half lemon, milk and salt. Mix well.

Step 3: Add the flour, one cup at the time. Blend until the flour is all mixed in.

Step 4: Grease an 11 inch tart pan with butter and flour. Place about 3/4 of the dough (the rest will be used to decorate the top) in the pan and press it to the bottom with a spoon or your hands. Make it as flat as possible. Work with your fingers around the edge to make it even. Remove any extra dough. Prick the dough with a fork.

Step 5: Preheat the oven to 350 degrees (175 degrees C). In a large bowl, blend the ricotta cheese with the sugar.
Step 6 : Mix in the milk, eggs, rest of the lemon zest and vanilla extract.

Step 7: Pour the ricotta mixture onto the crust, and decorate with the pear cut in slices. If you used canned pears, remove all the juice.

Step 8: With a rolling pin, roll the rest of the dough and cut it in thin long strips. Place on top of the tart as shown in my picture.

Step 9: Bake for about 45 minutes until slightly golden on top.

Let the tart cool down before removing from the pan. Sprinkle with powder sugar if you like.
Store in the refrigerator... unless there's no leftover :-)


  1. Hi Manuela - love the sound of thuis. What temp for the oven please?

  2. I tried this out and it was superb! I had no pears but fresh figs and it worked out well. I would add a bit less sugar for the filling but I really loved this recipe. Thank you!