Torta di Ricotta e Pere (Ricotta and Pear Tart)

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2-3 tablespoons ice water 2-3 tablespoons ice water
• For the filling: For the filling:
• 2 cups (450g) ricotta cheese 2 cups (450g) ricotta cheese
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 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

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9-inch tart pan with a removable bottom.
2. 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.
3. 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.
4. 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.
5. 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.
6. 6.
   Pour the filling into the prepared crust and spread it evenly. Arrange the sliced pears on top, gently pressing them into the filling.
7. 7.
   Bake the tart for 40-45 minutes, or until the crust is golden and the filling is set.
8. 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.