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CROSTATA RICOTTA E PERE (Pear Ricotta Tart): The Best Recipe



If you love Italian cakes, make this amazing and delicious baked fruit tart.







CRUST: (Makes two 10″ (22) cm crostata or tart crusts)

  • 2 1/3 cups or 10.7 oz flour
  • 5 oz. butter
  • 1/2 cup or 3.5 oz. sugar
  • Grated zest of 1 lemon
  • 1 egg


FILLING: For 1 crostata or tart

  • 2.2 lbs. pears – peeled, cored and cut into chunks
  • 1/4 cup sugar
  • 2 TB lemon juice


TOPPING: For 1 crostata or tart

  • 10 oz.fresh ricotta, well drained
  • 3 TB sugar
  • ½ tsp vanilla extract
  • Pinch of cinnamon of cinnamon
  • 1 ½ oz slivered almonds

Cooking Directions


  1. Mix together the sugar, flour, and lemon zest for the crust.
  2. Cut in the butter until it forms bits about the size of peas in the flour mixture.
  3. Add the egg, mix and knead briefly.
  4. Cover in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat the oven to 375° F.
  6. In the meantime, prepare the pears and mix them with the sugar and lemon juice.
  7. In a separate bowl, mix the ricotta with the sugar, vanilla, and cinnamon and keep in fridge.
  8. Roll out the dough on a floured board – you will actually have enoughd dough for two 10” (22.5 cm) tarts, but the filling recipe is for one tart.
  9. Place dough in tart pan, cutting away any excess over 1/2 inch (1 cm) and fold over edges towards the inside and press against sides,
  10. Extra dough can be kneaded together, wrapped in plastic and kept in fridge up to 3 days, or frozen (I like to roll it out and place in a tart pan before freezing.)
  11. Fill the tart pan with the pear mixture.
  12. Spread the ricotta mixture over the top of the pears.
  13. Sprinkle the slivered almonds over the top.
  14. Bake for 30-40 minutes at  375° F, until pears are tender and crust is crisp.
  15. We ate ours warm at breakfast, but it is good any time of day at any temperature!









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