Ricotta and Pear Tartlets

These individual tartlets are a delicious and easy Italian dessert featuring a creamy ricotta filling and sweet baked pears.

Prep Time

20 minutes

Total Time

55 minutes

Calories

365

Level

Easy

Yields

4 servings

Cost

£1.56

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1cupRicotta cheese(Full-fat ricotta is best for flavor and texture.)

£2.00

0.3cupGranulated sugar

£0.10

1teaspoonLemon zest(From about 1/2 a lemon.)

£0.05

0.5teaspoonVanilla extract

£0.20

1largeEgg(Lightly beaten)

£0.30

2mediumPears(Choose firm but ripe pears, such as Bosc or Anjou.)

£0.80

1tablespoonLemon juice

£0.10

0.3teaspoonGround cinnamon(Optional, for sprinkling on the pears.)

£0.05

1sheet (approx. 9 inches)Store-bought pie crust or puff pastry(Or make your own from scratch!)

£2.50

For dustingas neededPowdered sugar(Optional, for decoration)

£0.15

Total Cost

£6.25

£1.56 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
In a medium bowl, combine the ricotta cheese, granulated sugar, lemon zest, vanilla extract, and egg. Mix until smooth and well combined.
3
Peel, core, and thinly slice the pears. Toss the pear slices with the lemon juice to prevent browning.
4
Lightly grease and flour four tartlet tins (approximately 4 inches in diameter).
5
Roll out the pie crust or puff pastry on a lightly floured surface. Cut out circles slightly larger than the tartlet tins.
6
Press the pastry circles into the tartlet tins, trimming any excess dough. Dock the bottom of the crust with a fork.
7
Spoon the ricotta mixture evenly into each tartlet shell.
8
Arrange the pear slices attractively on top of the ricotta filling. Sprinkle with cinnamon, if desired.
9
Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
10
Let the tartlets cool slightly in the tins before removing them to a wire rack to cool completely.
11
Dust with powdered sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (120g)

365 kcal / 1527 kJ

Carbs

42.5g

16% of RDA

Fat

18.5g

26% of RDA

Protein

9.5g

19% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

23 g

26% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of Amaretto liqueur to the ricotta filling.

If the crust edges are browning too quickly, cover them with foil during the last 10 minutes of baking.

Serve the tartlets warm or at room temperature.

Cooking Equipment

Oven

Mixing bowls

Tartlet tins

Wine Pairings

No wine pairing suggestions available for this recipe.

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Ricotta and Pear Tartlets

Ingredients

The Method