Sweet Ricotta and Pear Crostata

Ingredients

• 200 gplain flour
• 100 gcold butter
• 100 gicing sugar
• 1egg
• to tastelemon zest
• a pinchsalt
• 250 gricotta
• 60 gsugar
• 1egg
• 60 mlmilk
• 1 tspvanilla extract
• 1 largepear
• 30 gsugar
• 300 mlwater
• to tastepear syrup
• to tasteicing sugar
• to tastecrushed pistachios

Instructions

1. 1

   Make the pastry

   Put the flour on a worktop and make a well. Add the icing sugar and cold butter, sprinkle in the salt, then use a spatula to cut the butter into the flour until the mixture looks sandy. Make a well in the centre and add the lemon zest and egg. Bring the mixture together with the spatula, then your hands, and knead quickly for about 2–3 minutes until smooth. Shape into a ball, wrap in cling film and chill for 30 minutes.

2. 2

   Cook the pear

   Peel the pear, halve it and remove the seeds, then slice it thinly. Warm 300 ml water and 30 g sugar in a pan over medium heat, stirring until the sugar dissolves. Add the pear and cook for 10–12 minutes, until tender but still holding its shape. Drain in a colander and leave to cool completely. Keep the cooking liquid over the heat until it reduces to a syrup; use it to serve if desired.

3. 3

   Blind-bake the case

   Lightly flour the worktop and roll the pastry into a circle about 3 mm thick, large enough to line a 23 cm pie tin. Transfer it to the tin, trim the excess and prick the base with a fork. Cover with baking parchment and add ceramic baking beans or dried beans as weights. Bake at 175°C for 15 minutes. Remove the case from the oven, take off the parchment and weights, and leave it to cool slightly.

4. 4

   Mix the filling

   Put the ricotta in a medium bowl with 60 g sugar, 1 egg and the vanilla extract. Pour in the milk and mix until the filling is thick and creamy.

5. 5

   Layer the crostata

   Pour half of the ricotta mixture into the pastry case. Arrange the cooled pear slices in four crossed rows, then add the remaining mixture, taking care not to cover the pears completely.

6. 6

   Bake and cool

   Bake at 175°C for about 20–25 minutes, until the filling looks and feels slightly firm; the centre may still be a little soft. Leave the crostata on a cooling rack for 20 minutes, then transfer it to a plate and cool completely before serving.

What is a ricotta and pear crostata?

A crostata is an Italian tart, often made with a short, buttery pastry and a fruit or creamy filling. This version combines ricotta with slices of pear for a dessert that is both softly set and lightly fruity.

The contrast is what makes it work: a blind-baked pastry base gives the filling a sturdy case, while the poached pear stays tender and distinct. Lemon zest adds a fresh note to the rich pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 10g protein, 69g carbs, 20g fat.

The flour, sugar and pear provide most of the carbohydrates, while butter contributes much of the fat. Ricotta, eggs and milk supply most of the protein, alongside some additional fat. For a balanced dessert plate, serve a slice after a meal with fruit or alongside a lighter main course.

Keep the pastry cool

Cold butter: cut it into the flour with a spatula until the mixture is sandy, then bring the dough together without prolonged kneading. Chilling it for 30 minutes helps it rest before rolling.

Gentle handling: work quickly so the butter does not soften too much. If the dough becomes difficult to handle, the recipe’s chilling stage gives it time to firm up.

Poach the pear carefully

Thin slices: cut the pear evenly so the pieces cook at a similar rate and sit neatly in the filling. Cook them until tender but not falling apart; they will be handled again when arranged in the tart.

Reduced liquid: drain and cool the pear before assembling the crostata. The cooking water can be reduced to a syrup for serving, as directed in the method.

Why blind-bake the crust?

Baking the pastry case with parchment and weights helps it keep its shape before the wet filling goes in. Pricking the base with a fork prepares it for this first bake.

Remove the weights and parchment after 15 minutes at 175°C, then let the case cool slightly. This makes it ready for the ricotta mixture and pear layers.

Look for a gentle set

The filling is ready after about 20–25 minutes at 175°C, when it feels slightly firm. It is fine if the centre is still a little soft: it firms as the crostata cools.

Give it 20 minutes on a cooling rack before moving it to a plate, then let it cool completely. Cutting too soon can make the soft filling harder to portion neatly.

Serving and finishing

Serve slices as they are, or add a scoop of vanilla ice cream for a more indulgent dessert. A little icing sugar or crushed pistachio can be used as a finishing touch.

If you made the pear syrup, drizzle some over each slice at the table. The crostata is also well suited to serving after a special-occasion meal.

Recipe notes & tips

• Keep the butter cold when making the pastry.
• Knead the dough only until it becomes smooth.
• Let the poached pear cool completely before arranging it in the tart.
• Use dried beans as baking weights if you do not have ceramic baking beans.
• Cool the crostata completely before slicing for neater portions.
• Reduce the pear cooking liquid to make the optional serving syrup.

Variations

• Add pistachios: scatter crushed pistachios over the crostata for a nutty finish.
• Use vanilla ice cream: serve a scoop alongside each slice.
• Add lemon zest: increase the citrus note in the pastry to taste.
• Finish with syrup: drizzle the reduced pear cooking liquid over the slices.
• Dust with icing sugar: sift a little over the cooled crostata just before serving.

Common mistakes to avoid

• Overworking the pastry: it can become difficult to handle, so stop kneading once it is smooth.
• Soft poached pear: cook it only until tender, so the slices keep their shape.
• Skipping the baking weights: line the pastry with parchment and add ceramic beans or dried beans for the blind bake.
• Covering the pear completely: leave the slices partly visible when adding the second half of the filling.
• Baking until the centre is completely firm: remove the crostata when the filling is slightly set, as it firms while cooling.
• Slicing while warm: cool it completely first so the filling can set.

How to store

Once completely cool, cover and refrigerate the crostata, and eat within 3 days. Serve chilled or bring a slice towards room temperature before eating; avoid reheating the whole tart, as the filling may soften.

Frequently asked questions