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Crostata ricotta e pere is a delicious Italian dessert that combines two main ingredients: ricotta cheese and pears. It is a rustic and simple tart that is loved for its creamy filling and the natural sweetness of ripe pears.

Crostata Ricotta e Pere is more than just a dessert; it’s a culinary journey through the Italian countryside. According to legends, it was a court chef on the Amalfitan Coast who invented this rustic crostata. But all we know is that the first pastry chef to introduce this dessert was Salvatore De Riso from Campania in the late 90s.

Its flavors, textures, and history come together to create a dessert that is as comforting as it is elegant. Whether you savor it on a special occasion or as a daily indulgence, this rustic crostata ricotta e pere delight is sure to leave a lasting impression on your palate and your heart.

Table of Contents

What is ricotta? Is it good for you?

Ricotta is one of the main ingredients for our crostata ricotta e pere recipe. Ricotta is a whey cheese, which means it is made out of the by-product of other cheeses. It’s usually made with sheep, goat, cow or buffalo whey. Ricotta presents as a creamy white soft cheese with a mild, slightly sweet flavour. The whey is heated, and then an acid is added to cause the whey proteins to coagulate and form curds. These curds are then strained to separate the liquid whey from the cheese solids, resulting in ricotta cheese.

Its production in Italy dates back to the Bronze Age. It’s a very versatile cheese that is used both for sweet and savoury dishes like lasagna, cannoli or crostata like these ones. (Wikipedia)

Ricotta cheese is one of the main ingredients in our crostata ricotta e pere and it’s not only a delicious cheese, but it also has plenty of health benefits.

High in protein: This is important for building and repairing tissues, and supporting muscle health.
Great source of calcium: It contains calcium, which is vital for strong bones and teeth, as well as muscle and nerve function;
May help lower blood pressure;
Vitamins: Ricotta provides various vitamins, including vitamin A, vitamin B12, riboflavin (vitamin B2), and thiamine (vitamin B1);
Contains essential minerals: In addition to calcium, ricotta contains essential minerals like phosphorus and magnesium;
May reduce inflammation;
Has Low Sodium: Compared to some other cheeses, which can be beneficial for those watching their salt intake;
Low Lactose: Ricotta is relatively low in lactose, making it a potentially suitable option for individuals with lactose intolerance. However, it’s essential to consider individual tolerance levels. (Very Well Fit)

What are pears? Are they good for you?

Pears are a type of fruit that belongs to the Pyrus genus, which includes several species and varieties, and open of our main ingredients for these mini crostata ricotta e pere. Pears are known for their sweet and juicy flesh and come in various shapes, sizes, and colors, including green, red, and yellow. They are a popular fruit around the world and are enjoyed both fresh and in various recipes from smoothies to desserts and casseroles.

Pears are not only delicious but also nutritious. Among the many benefits, pear are:

Rich in Vitamins and Minerals: Pears provide several essential vitamins and minerals, including vitamin C, vitamin K, potassium, and copper. Vitamin C is important for immune support and skin health, while potassium is crucial for heart health and regulating blood pressure;
Good source of antioxidants;
High water content;
May promote gut health thanks to the fiber they contain, most of which you will get from the skin;
Have anti-inflammatory properties;
ContainaAntioxidants: Pears contain antioxidants like vitamin C and phytonutrients, which help combat free radicals in the body, reducing the risk of chronic diseases and supporting overall health.
May help reduce the risk of diabetes;
May boost heart health;
Contains beneficial plant compounds. (Healthline)

What ingredients will I need for these mini crostata ricotta e pere?

You will need a few ingredients for this crostata ricotta e pere recipe and most of them are pantry items you can easily find:

all-purpose flour: You will need this to start off your pastry;
white granulated sugar
butter: What will bind together your pastry dough, cut into cubes;
egg: You will need one for your pastry and one for your filling;
baking powder: Your rating agent for your pastry;
lemon zest: Will add freshness to your pastry.
ricotta: One of the main characters of our recipe and the first ingredient to prepare your delicious filling;
powdered sugar: This will help combine the ricotta and egg together;
pears: The other main character of our filling, you will need them cut into cubes;
cinnamon: Just to add a bit of spice to your filling.

ingredients for mini ricotta and pear tarts on a wooden background, yellow towel and rolling pin

Can I substitute anything in this crostata ricotta e pere recipe?

You can indeed! First and foremost, you can make these mini crostata ricotta e pere in a full version using the same amount of ingredients. We went for mini portions as we had mini tarts tin laying around, which also have removable bottoms which makes it even easier!

If you are not a fan of making pastry or just need a quick way to have your crostata done, you can buy it already done. Just make sure to get pie pastry. Pears are the main characters so I don’t suggest avoiding them, but you can use fresh pears, pears in syrup or frozen pears. This recipe can also be the perfect base for other fruits like peaches or apricots too.

You can avoid adding cinnamon to the filling or substitute it for another spice that you like. Pear and cinnamon are an amazing combo, but you could also go for cloves, ginger or nutmeg.

close up of half mini ricotta and pear tart on a wooden background, icing sugar around

How to make mini crostata ricotta e pere?

Start by placing your ricotta in a sieve and letting it rest to lose any excess water while you prepare and chill your pastry.

Mix the flour, sugar, lemon zest and baking powder in the bowl of a standing mixer fitted with a dough hook. Then add the butter in cubes a little at a time and work the dough until it’s combined, around 2-3 minutes.

When the butter is incorporated, add the egg and mix until you get a smooth dough. Create a roll or disk and wrap it tightly in cling film. Let it rest in the fridge for 30 minutes.

When the pastry is almost done chilling start preparing your filling. Peel and cut into cubes your pears. In a mixing bowl, cream the ricotta, sugar and egg. Add the cut pears to the mix and combine with a spatula.

Preheat your oven to 180 C. Butter and flour all of your mini tart pans. Roll the pastry dough to 1 cm thickness and cover your 4 tart dishes. Then use a fork to make some light indentures at the bottom of each one. Pour your pear and ricotta cream in each, leaving a bit of a gap on top.

With the remaining pastry, create some pastry strips and decorate the tops of each of your mini crostatas. Bake for 40 minutes. Let them cool down completely on a cooling rack and add some icing sugar on top before serving, enjoy!

from above, mini ricotta and pear tarts on a wooden background, icing sugar and fork

hand with a fork reaching for a mini ricotta and pear tart on a wooden background

How can I eat these mini crostata ricotta e pere?

These mini ricotta and pear tarts are the perfect dessert to have all day round and perfect for any occasion. If you feel like adding more to the experience, you should try them with:

Whipped Cream: A dollop of freshly whipped cream can complement the creamy ricotta filling and add a touch of lightness to each bite.
Gelato or Ice Cream: Serving a scoop of vanilla gelato or ice cream alongside your crostata can create a delightful hot-and-cold contrast.
Caramel: Drizzle some warm caramel sauce over the crostata for an extra layer of sweetness.
Fresh Berries: A side of fresh berries such as raspberries, strawberries, or blueberries can provide a refreshing and slightly tart contrast to the richness of the crostata.
Powdered Sugar: Just add a sprinkle to your crostata for a soft added sweetness to it and perfect if there was any mishap in the oven!
Espresso: Enjoy your crostata with a cup of espresso to balance the sweetness of the dessert and make the perfect breakfast or afternoon snack.
Amaretto, Limoncello or pistachio liqueur: If you enjoy alcoholic beverages, a small glass of Amaretto, pistachio liqueur or Limoncello can be a delightful accompaniment, especially if you appreciate the flavours of almond, pistachio or lemon.

Delicious Mini Crostata Ricotta E Pere

Cristina

Crostata ricotta e pere is a classic Italian dessert with a buttery pastry and a delicious filling of ricotta and pears. A delicious easy dessert that you will appreciate for the different textures and flavours!

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine Italian

Servings 4 servings

Equipment

Standing Mixer
Spatula
Tart Tin

Ingredients

For the pastry:

230 g all-purpose flour
90 g sugar
1 egg
1 tsp baking powder
90 g butter – cut into cubes
1 lemon – zested

For the filling:

250 g ricotta
60 g powdered sugar
1 egg
3 pears
1 tsp cinnamon

Instructions

Start by placing your ricotta in a sieve and letting it rest to lose any excess water while you prepare and chill your pastry.
Mix the flour, sugar, lemon zest and baking powder in the bowl of a standing mixer fitted with a dough hook. Then add the butter in cubes a little at a time and work the dough until it’s combined, around 2-3 minutes.
When the butter is incorporated, add the egg and mix until you get a smooth dough. Create a roll or disk and wrap it tightly in cling film. Let it rest in the fridge for 30 minutes.
When the pastry is almost done chilling start preparing your filling. Peel and cut into cubes your pears. In a mixing bowl, cream the ricotta, sugar and egg. Add the cut pears to the mix and combine with a spatula.
Preheat your oven to 180 C.
Butter and flour all of your mini tart tin. Roll the pastry dough to 1 cm thickness and cover your 4 tart tins. Then use a fork to make some light indentures at the bottom of each one.
Pour your pear and ricotta cream in each, leaving a bit of a gap on top.
With the remaining pastry, create some pastry strips and decorate the tops of each of your mini crostatas.
Bake for 40/45 minutes at 180C.
Let them cool down completely on a cooling rack and add some icing sugar on top before serving, enjoy!

Notes

You can keep these mini ricotta and pear crostata in the fridge for up to 2 days.
Best served beside a fresh espresso, with a sprinkle of icing sugar or with some gelato.
We used pear in syrups, but you can use fresh pears or poached ones.

Keyword crostata ricotta e pere