Dessert

Neapolitan tart with poached pear

Name: Pastiera napoletana with poached pear
Yield: 10
Ingredients: 580g jar grano cotto (cooked whole wheat grain – from Italian delis); 125ml milk; 220g caster sugar; 20.00 ml orange blossom water, plus extra 1 tsp; Pared zest of 1 lemon; ½ tsp ground cinnamon; 2.00 vanilla bean, split, seeds scraped; 400g fresh ricotta; 40g sultana; 6 egg yolks; 525g plain flour; 120g icing sugar; 300g cold unsalted butter, chopped; 4 egg yolks, lightly beaten; 3 large pears, peeled; 1 star anise; 1 cinnamon quill; 2 cloves; 375g brown sugar; Juice of ½ lemon

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https://healthimprovements.info/recipes/pastiera-napoletana-poached-pear/7oc788yy — Pastiera napoletana with poached pear

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by Giovanni Pilu

Apr 22, 2019

Pastiera Napoletana is a Neapolitan tart made with cooked wheat and ricotta, that's often served at Easter. You'll need to start this recipe 3 hours ahead.

580g jar grano cotto (cooked whole wheat grain – from Italian delis)
½ cup (125ml) milk
1 cup (220g) caster sugar, plus extra 1 tbs
1 tbs orange blossom water, plus 1 tsp extra
Pared zest of 1 lemon
½ tsp ground cinnamon
1 vanilla bean, split, seeds scraped
400g fresh ricotta
¼ cup (40g) sultanas
6 egg yolks

Pastry

3⅓ cups (525g) plain flour
1 cup (120g) pure icing sugar, sifted, plus extra, to dust
300g cold unsalted butter, chopped
4 egg yolks, lightly beaten

Poached pear

3 large pears, peeled
1 star anise
1 cinnamon quill
2 cloves
1 vanilla bean, split, seeds scraped
1½ cups (375g) brown sugar
Juice of ½ lemon

Method

1.

Combine grano cotto in a saucepan with milk, extra sugar, orange blossom, lemon zest, cinnamon and vanilla pod and seeds over medium heat. Bring to a simmer and cook, stirring constantly, for 10-12 minute, until a thick porridge consistency. Set aside to cool completely.
2.

Combine ricotta and sultanas in a bowl and whisk until smooth. Beat the egg yolks, sugar and extra orange blossom water together in a separate bowl until smooth and creamy, then add to the ricotta mixture.
3.

For the pastry, sift flour, icing sugar and a pinch of salt flakes into a bowl, then rub in the butter with your fingertips to form crumbs. Add egg yolks and stir to combine well. Shape two-thirds of the dough into a ball and enclose in plastic wrap. Repeat with remaining one-third dough and chill both for 1 hour.
4.

Roll out larger piece of dough on a lightly floured work surface to 5mm thick and use to line the base and side of a 24cm x 4cm tart pan. Trim excess pastry and chill. Roll out second piece of dough to 5mm thick and cut into 2cm strips. Place on a tray and chill until needed.
5.

Preheat the oven to 180°C/160°C fan-forced.
6.

Pour filling into pastry case and use pastry strips to create a lattice top. Bake for 1 hour, or until pastry is golden, then reduce oven to 150°C/130°C fan-forced and bake for a further 30 minutes, or until filling is firm and set. Turn off the oven and leave to cool in oven for 30 minutes. Remove from oven, cool to room temperature, then dust with extra icing sugar before serving.
7.

Meanwhile, for the poached pears, place pears in a large saucepan and add spices, vanilla pod and seeds, sugar and enough water to cover (about 2L). Place over medium-low heat and cover surface with a circle of baking paper. Simmer for 1 hour 30 minutes, or until pear is tender. Remove fruit and reduce liquid for 1 hour 45 minutes, or until thick and syrupy. Cool completely before returning pear to liquid and serving with tart.