Pear Ricotta Pie by Fabrizio Fatucchi
Baking and Desserts • European
Description
Pear Ricotta Pie by John Smith
Ingredients
- Wheat Flour 0 oz
- Sugar 0 oz
- Farm fresh eggs 3 pieces
- Butter 5 oz
- White Beans 1 piece
- Powdered Sugar 5 oz
- Chopped almonds 5 oz
- Pears 5 oz
- Ricotta cheese 15 oz
Step-by-Step Guide
Step 1
For the dough, beat the eggs with sugar.
Step 2
Add melted butter cooled to room temperature.
Step 3
Mix chopped hazelnuts with flour and add to the egg and sugar mixture.
Step 4
Roll out into two layers.
Step 5
Bake in the oven for 10 minutes at 355°F.
Step 6
For the filling, peel the pear and cut it into small cubes.
Step 7
In a skillet, sauté the pear with 50 g of powdered sugar. Add a little water.
Step 8
Split half of the vanilla bean lengthwise, taking only the seeds. Add them to the pear with sugar.
Step 9
Mix 100 g of powdered sugar with ricotta until the sugar dissolves.
Step 10
Transfer the pear mixture to a sieve and let excess juice drain.
Step 11
In a round pastry ring, place one layer, then the filling, and top with the second layer.
Step 12
Place in the freezer or refrigerator for at least 6 hours.
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