Ingredients
Method
Make the Pastry
- Pour the flour onto a clean work surface and create a small well in the center.
- Add the cold butter cubes, sugar, egg, and a pinch of salt into the well.
- Start mixing from the center, slowly pulling in the flour.
- Knead gently until the dough becomes smooth and soft.
- Wrap the dough and chill for at least 30 minutes so it firms up and doesn’t shrink while baking.
Prepare the Ricotta Filling
- Push the ricotta through a fine-mesh strainer to make it extra smooth.
- Mix the strained ricotta with powdered sugar.
- Whisk in the egg, cream, vanilla, and lemon zest.
- If you like warm spices, add a pinch of cardamom or cinnamon.
Prepare the Pears
- Peel and cube the pears.
- Sauté them in a small pan with butter until just softened.
- Let them cool completely.
- Gently fold the pears into the ricotta mixture.
Assemble the Tart
- Roll out the chilled dough and fit it into a tart pan.
- Pour the ricotta-pear filling into the shell and smooth the top.
Bake
- Bake at 170°C (340°F) for 20–25 minutes, or until the center is set but still slightly jiggly (like a cheesecake).
- Let it cool before slicing—this helps the filling settle.
Notes
- Straining the ricotta makes a big difference—it gives the filling a smoother and richer texture.
- Choose pears that are ripe but still firm so they hold their shape in the oven.
- This tart tastes even better after resting for a few hours.
- Serve at room temperature with a dusting of powdered sugar or a drizzle of honey.
- The tart keeps well in the fridge for 3–4 days.