![Torta di Ricotta e Pere (Ricotta and Pear Tart)](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/torta-di-ricotta-e-pere-ricotta-and-pear-tart--c6fe434d-7c88-4a3f-9a02-6f381ae2bba4.png)
Recipe
Torta di Ricotta e Pere (Ricotta and Pear Tart)
Delicate Pear and Creamy Ricotta Tart
4.8 out of 5
Indulge in the flavors of Italian cuisine with this delightful Torta di Ricotta e Pere. This traditional dessert combines the creamy richness of ricotta cheese with the sweet and juicy essence of pears, resulting in a heavenly treat that will transport your taste buds to Italy.
Metadata
Preparation time
20 minutes
Cooking time
40-45 minutes
Total time
1 hour 5 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Mediterranean, Low sodium, Nut-free, Soy-free
Allergens
Dairy (ricotta cheese, butter, eggs)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the crust: For the crust:
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1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
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¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
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½ teaspoon salt ½ teaspoon salt
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½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
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2 tablespoons olive oil 2 tablespoons olive oil
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2-3 tablespoons ice water 2-3 tablespoons ice water
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For the filling: For the filling:
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2 cups (450g) ricotta cheese 2 cups (450g) ricotta cheese
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½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Zest of 1 lemon Zest of 1 lemon
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2 ripe pears, peeled, cored, and thinly sliced 2 ripe pears, peeled, cored, and thinly sliced
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 10g
- Carbohydrates (total, sugars): 34g, 18g
- Protein: 8g
- Fiber: 2g
- Salt: 0.3g
Preparation
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1.Preheat the oven to 350°F (180°C). Grease a 9-inch tart pan with a removable bottom.
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2.In a food processor, combine the flour, sugar, and salt for the crust. Add the cold butter and pulse until the mixture resembles coarse crumbs.
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3.Drizzle in the olive oil and pulse a few more times. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
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4.Transfer the dough to a lightly floured surface and knead it gently until smooth. Roll out the dough to fit the tart pan and press it into the bottom and sides.
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5.In a mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest for the filling. Mix until well combined and smooth.
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6.Pour the filling into the prepared crust and spread it evenly. Arrange the sliced pears on top, gently pressing them into the filling.
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7.Bake the tart for 40-45 minutes, or until the crust is golden and the filling is set.
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8.Remove from the oven and let it cool completely before serving. Refrigerate any leftovers.
Treat your ingredients with care...
- Ricotta cheese — Make sure to use a good quality ricotta cheese for a creamy and smooth filling.
- Pears — Choose ripe but firm pears for the best texture and flavor.
- Lemon zest — Use organic lemons and grate only the outer yellow part of the skin to avoid any bitterness.
Tips & Tricks
- For an extra touch of elegance, sprinkle some powdered sugar on top of the tart before serving.
- Serve the tart slightly chilled for a refreshing dessert experience.
- If you prefer a more pronounced lemon flavor, add a few drops of lemon juice to the filling.
- Experiment with different pear varieties to discover unique flavor combinations.
- This tart pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Serving advice
Serve each slice of Torta di Ricotta e Pere on a dessert plate, accompanied by a small spoonful of whipped cream or a scoop of vanilla ice cream. Garnish with a sprig of fresh mint for an added touch of elegance.
Presentation advice
To present the Torta di Ricotta e Pere beautifully, dust the edges of the tart with powdered sugar and arrange a few thin slices of pear on top. Place the tart on a decorative cake stand or serving platter to showcase its enticing appearance.
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