Sweet Ricotta and Pear Crostata

This Sweet Ricotta and Pear Crostata is an amazing italian dessert that can be made for special occasions. A delicious recipe that it does also looks pretty on the tables. It can be served with a scoop of vanilla ice cream or just with a sprinkle of confectioner’s sugar.

📝 Ingredients

• 200 gr all purpose flour
• 100 gr butter (cold)
• 100 gr confectioner's sugar
• 1 egg
• lemon zest
• pinch of salt
• 250 gr ricotta
• 60 gr sugar
• 1 egg
• 60 ml milk
• 1 tsp vanilla extract
• 1 large pear
• 30 gr sugar
• Pear syrup
• Confectioner's sugar
• Crushed pistachios

👨‍🍳 Instructions

1. 1--- Make the dough: ---
2. 2Put the flour on a worktop, make a well and add the icing sugar and the butter.
3. 3Sprinkle with a pinch of salt and with a spatula begin to “cut” the ingredients until you get a sandy mixture.
4. 4Make a well in the middle and add the lemon zest.
5. 5Crack the egg and start to integrate the ingredients together with the spatula and then with your hands.
6. 6Work the dough quickly to avoid heating it. Knead for about 2-3 minutes, just enough time to make a smooth dough.
7. 7Make a ball, wrap with cling film and place it to rest in the refrigerator for 30 minutes.
8. 8--- Cook the pears: ---
9. 9Peel the pear and cut it in half, discard the seeds and then cut it into thin slices.
10. 10Place a pan over medium heat, add 1 1/4 cups (300 ml) of water and the sugar stirring until is dissolved.
11. 11Add the pears and cook for about 10 to 12 minutes or until the pears are tender but not falling apart. Place the pears in a colander and let them cool completely.
12. 12Leave the pan with the cooking water on the heat until the liquid is reduced and a syrup is formed, you can use this syrup if you like to pour over the crostata when you’ll serve it.
13. 13--- Prepare and blind bake the crust: ---
14. 14Sprinkle with flour the worktop, roll the dough in a 1/8″ thick circle and large enough to cover a pie pan of about 9″ (23cm).
15. 15Transfer the dough to the pie pan and trim any extra dough. Pinch the bottom with a fork to make small holes.
16. 16Place a piece of parchment paper on top of the dough, add ceramic balls for baking, if you don’t have those use dried beans. We’re going to blind bake so a sort of weight is needed.
17. 17Bake at 350F° (175°C) for 15 minutes. Take the crostata out of the oven, remove the paper and the weights and let it cool slightly.
18. 18--- Make the filling: ---
19. 19Place the ricotta in a medium bowl, add the sugar, the egg and the vanilla. Pour the milk and mix until you get a thick cream.
20. 20Pour half of the mixture into the crostata, then arrange the slices of pears in four crossed rows (as shown in the video).
21. 21Pour the other half of the mixture trying not to cover completely the pears.
22. 22Bake at 350F°C (175 °C) for about 20-25 minutes or until the filling looks and feels slightly firm, it does not matter if the center feels a little soft, it will firm up after cooling down.
23. 23Put the crostata on a cooling rack for 20 minutes then transfer to a plate and let it cool completely before serving.