Poached Pear and Ricotta Tart
A simple yet elegant dessert that brings together buttery pastry, creamy ricotta, and tender pears poached in a fragrant spiced syrup.
Ingredients
Equipment: Staub pie dish
Ricotta Filling:
- 3 cups whole-milk ricotta
- ½ cup confectioners' sugar
- 1 tsp vanilla extract
Crust:
- 145g (1 cup) all-purpose flour
- ½ tsp kosher salt
- 110g (1 stick / ½ cup) very cold unsalted butter, cut into small cubes
- 3 tbsp ice water, plus more by the teaspoon if needed
Poached Pears & Syrup:
- 2 ½ cups water
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 5 firm small-to-medium pears (such as Bosc), peeled with stems left on
Instructions
- Drain the Ricotta: Place a fine-mesh sieve over a bowl and line it with cheesecloth or a strong paper towel.
- Spoon the ricotta into the sieve, fold the cloth over the top, and place it in the fridge to drain for 2 to 4 hours – this removes excess whey.
- Make the Crust: In a medium bowl (or the bowl of a food processor), combine the flour and salt.
- Add the cold butter, quickly rubbing it butter into the flour using your fingertips (or pulse in the food processor) until the mixture resembles coarse breadcrumbs. Work fast so the butter doesn't melt.
- Pour in the water and mix just until a soft dough forms. If it feels too dry or crumbly, add more ice water a teaspoon at a time.
- Shape the dough into a thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to overnight.
- Bake the Crust: Take the dough out of the fridge 15 minutes before rolling. Preheat your oven to 350°F (180°C).
- Dust your work surface with flour. Roll the dough out into a thin round roughly 10 inches in diameter. Gently transfer the dough into an 8-inch tart pan (or pie dish), pressing it into the edges and trimming off any excess. Refrigerate the lined pan for 30 minutes to stop the dough from shrinking in the oven.
- Line the dough with parchment paper or aluminum foil and fill it with pie weights, dried beans, or uncooked rice.
- Bake with weights for 15 minutes. Carefully remove the parchment paper and weights. Return the empty crust to the oven and bake for an additional 15 to 20 minutes until the entire base is completely dry, crisp, and a deep golden brown. Let the crust cool completely.
- Poach the Pears: Peel the pears, leaving the stems on.
- In a medium saucepan, combine the water, sugar, vanilla, and cinnamon. Bring to a low simmer over medium heat, stirring until the sugar dissolves.
- Gently lower the peeled pears into the liquid. Simmer for 10 to 18 minutes, occasionally turning or gently pushing the pears down to ensure they submerge evenly.
- Test with a paring knife; once it slides easily into the thickest part of the pear with no resistance, use a slotted spoon to transfer the pears to a plate to cool.
- Keep the poaching liquid boiling over medium-high heat. Cook it down until it reduces by about half and thickens into a glossy, pourable syrup. Remove from heat and let cool.
- Make the Ricotta Filling: Transfer your drained ricotta into a large mixing bowl. Add the confectioners' sugar and vanilla.
- Using a hand mixer or stand mixer, whisk the mixture on medium-high speed for about 3 minutes until it becomes exceptionally smooth, light, and fluffy.
- Assemble: Spread the whipped ricotta filling evenly across the bottom of the completely cooled tart crust, smoothing the surface with a spatula.
- Slice about ¼ off one side of a pear and place it flat-side down on a cutting board. Carefully slice the pear lengthwise into ¼-inch slices, stopping just before the stem so the slices stay connected at the top. Using your hands, gently fan the slices out and arrange the pear on top of the ricotta. Repeat with the remaining pears.
- Drizzle about half of the cooled poaching syrup over the top of the pears and ricotta just before serving. Pour the remaining half of the syrup into a small pitcher or bowl to serve on the side, poured over individual slices.