![]() ![]() Step 1: In large bowl mix the egg yolks and the sugar until well blended. 3 small pears, I used canned pears (15 oz can) 0.13 Lemon 0.13 cup Ricotta Cheese 0.13 teaspoon Ground cinnamon 0.13 teaspoon Granulated sugar, plus more for dusting 0.38 teaspoon Honey 1/4 Pears 0.13.2 1/2 cups (400 gr) of all-purpose flour.1 1/2 sticks (6 oz, 170 gr) of unsalted butter softened.Ingredients: to make an 11 inch round tart Don't throw away the whites!! You can always make some super quick almond cookies, like I did. CRUST: (Makes two 10 (22) cm crostata or tart crusts) 300 grams (2 1/3 cups or 10.7 oz) flour 150 grams (5 oz.) butter 100 grams (1/2 cup or 3.5 oz. ![]() With your hands press dough down to spread on bottom and onto the rims of the pan. Using a sharp knife, score around the edge about ½' in (not cutting all of the way through the dough) to create a 'crust. Transfer dough to a 9-inch tart pan with a removable bottom. Unroll one sheet of puff pastry and place on a parchment paper lined baking sheet. Add melted butter and combine to form dough. You are welcome to use fresh pears as long as they are ripe and soft.Īnd one more thing: for the crust you are only using the yolks of the eggs. In a bowl, mix together flour, sugar and salt. A decadent dessert, this Ricotta & Pear Tart is delicious winter treat that will delight every time. Note, I used canned pears in pear juice, because much juicier than the fresh pears I found at the store. This generally doesn't happen, but it's the beginning of the school year and I'm swamped with volunteer work and keeping up with the new schedule.Īnyways, this tart came out really good: a crumbly sweet and lemony crust, covered with a deliciously soft and moist filling made with ricotta cheese and pears. ![]() But I've been so busy that it took me a whole week to write down the recipe and post the pictures. To prepare the syrup, boil the water and the sugar together. I made this ricotta and pears cake last weekend for some friends that came over for dinner. Make the ricotta filling by mixing the ricotta and the sugar and then folding in the whipped cream. ![]()
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