Don’t let the farmer know how good the pear cheese is!
Better to go directly to the taste of this delicious tart, made with ricotta and pears IGP Emilia Romagna made by Judy Witts Francini.
INGREDIENTS FOR THE PIE CRUST
300 grams pastry flour ( italian 00 flour)
200 grams unsalted butter
100 grams sugar
1 whole egg and 1 yolk ( 60 gram eggs)
INGREDIENTS FOR THE FILLING
1 cup fresh sheep’s milk ricotta
1 very ripe juicy pear of Emilia Romagna IGP, peeled and cut into small pieces.
Enough sugar to sweet the ricotta cheese
I find it easier to crumble the flour, butter and sugar together first,cutting the butter into the flour and sugar until it looks like grated parmesan cheese.
Then quickly mix in the egg and the yolk and lightly knead until dough forms. It does not need to rest. Roll out a little more than half the dough to line a tart pan.
Add filling. Put the ricotta, sweet with some granulated sugar and add the pieces of pear IGP. Fill the tart shell. It is not a huge pie. Roll out the remaining dough into a rectangle and cut strips. Alternate laying of the strips to create lattice work.
Fold edges of pie over to create border. Bake at 350 until golden.
And here is your ricotta and pear IGP tart!