I had been pondering a few days what to do with some beautifully ripe red pears from Box Fresh. I was in the mood for creating a tart and sort of combined a few different recipes to make this pear and ricotta number.


It is a lovely combination; the soft subtle flavour and texture of the ricotta filling; a crisp buttery pastry and an burst of sweet pear. I had a piece on Sunday with a chai tea. Afternoon heaven.


Am awaiting the verdict from others; but would possibly add some cinnamon to the pears - but I love cinnamon in anything so that could just be me!


Pear & Ricotta Tart

Ingredients
shortcrust pastry
250g plain flour
125g chilled cubed butter
1 egg
1 tbsp chilled water

ricotta filling
250g ricotta
1/2 tsp vanilla essence
30g caster sugar
30g brown sugar
1 egg
1 tsp lemon juice
60ml double cream

pear filling
2 red pears, peeled & quartered
100ml water
50g brown sugar
1 tsp lemon juice

Method
For the shortcrust pastry tart; bring the butter and flour together with your fingertips in a rubbing motion. Don't overwork this, just until it is a breadcrumb consistency.


Beat the egg with the chilled water; combine with the butter & flour mix until it forms a dough. Shape into a round disc, wrap in plastic and refrigerate for an hour.


Whilst the pastry is in the fridge, whisk together the ricotta, double cream, vanilla essence, egg, lemon juice and sugar. Cover and place in the fridge for the time being.


Remove the pastry from the fridge and roll out into a circle to cover the tart tin. Gently place and press into the tin corners. Fold the edges over and press to cut and remove the scraps. (Work together, wrap in plastic and save for later if you like.)


Don't forget to prick the pastry base with a fork!


Line the base with some baking paper and use pie weights or like me some uncooked rice. Blind bake at 160degree celsius for 15mins. Remove from the oven, remove pie weights/rice and allow to cool a little.


Whilst blind baking the tart case, prepare the pears. Peel, quarter and core.


Heat the sugar and water until the sugar dissolves. Simmer the pears for 10mins or until just starting to soften.


Place the pears round side up evenly around the tart case. Use an uneven number - it looks more dynamic...like car wheel; they always are designed with an uneven number of 'holes' so it looks like it is moving. It also means you can snack on 1 quarter of the pear :)

Anyway....

Carefully pour the ricotta mixture around the pears, allowing it to semi submerge them; don't pour directly over the pears though.


Bake in the oven at 160 degree celsius for another 30-40mins until the top is golden and the pastry browned.