Fine tart with pears and ricotta
Tart
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Cook Time
1 h 15 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This tart is a poem! The combination of juicy pears poached in white wine and a creamy ricotta filling is simply irresistible. I especially like to make it in the fall when pears are in season. The preparation is a bit more complex, but the result is worth it. The tart is perfect as a dessert for a festive meal or just for Sunday coffee. A touch of lemon in the ricotta cream provides a pleasant freshness. If you like, you can sprinkle some chopped almonds on top.
Ingredients (10 ingredients)
-
3 piece Pears
-
200 g Sugar
-
1 piece Star anise
-
1 piece Cinnamon stick
-
75 cl White wine
-
1 piece Lemon(s)
-
400 g Ricotta
-
200 g Sugar
-
4 piece Egg(s)
-
1 piece Shortcrust pastry
Preparation (8 steps)
Prepare pears
Peel the pears, halve them and remove the core.
Prepare white wine syrup
Place the pears, sugar, star anise and cinnamon stick in the mixing bowl. Add white wine so that the fruits are covered.
Poach pears
Close the mixing bowl and cook the pears for 20 Min./90°C/Gentle stirring setting.
Cool pears
Carefully remove the pears from the mixing bowl with a slotted spoon and let them drain. Save the syrup.
Prepare ricotta cream
Squeeze the lemon. Put ricotta, sugar, eggs and lemon juice in the mixing bowl.
Mix ricotta cream
Mix the ingredients for 20 Sec./level 4 until a homogeneous mass is formed.
Top tart
Preheat the oven to 180°C. Place the dough in a tart pan and prick it several times with a fork. Spread the pears on the dough and pour the ricotta cream over them. Smooth the surface.
Bake tart
Bake the tart in the preheated oven for 30 minutes until golden brown.
Finished cooking? Great! 🎉
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Created by
Marie Petit
4
Rezepte
0
Kochbücher
Allergens
- Gluten
- Milk
- Eggs
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