Ricotta and Pear Tart

Crust

1. 1

   In a bowl combine flour, cold butter, and sugar; rub together until the mixture resembles coarse sand.

2. 2

   Add lemon zest, a pinch of salt, the whole egg and the two yolks, then mix until the dough comes together.

3. 3

   Form the dough into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes.

4. 4

   Roll out the chilled dough and line a tart pan, trimming any excess. Refrigerate the crust while you prepare the filling.

Ricotta filling

5. 5

   In a separate bowl whisk together ricotta and 120 g sugar until smooth.

Pear topping

6. 6

   In a saucepan combine the sliced pears, vanilla seeds, 100 g sugar and the cinnamon stick; cook over medium heat for about 10 minutes until the pears soften and the liquid begins to caramelize.

7. 7

   Pre‑bake the crust at 325°F for 10 minutes so it sets but does not brown.

8. 8

   Spread half of the ricotta mixture over the partially baked crust, then arrange the cooked pears evenly on top.

9. 9

   Cover with the remaining ricotta mixture, smoothing the surface with the back of a spoon or a fork.

10. 10

    If any dough remains, roll it into thin strips and arrange them decoratively around the edge of the tart.

11. 11

    Bake the assembled tart at 325°F for 50‑55 minutes, or until the edges are golden and the filling is set.

12. 12

    Allow the tart to cool slightly before serving.