Pear and Ricotta Tart

Name: Pear and Ricotta Tart
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: juice and zest of 1 lemon; 225 g/ 8 oz caster sugar; 1 cinnamon stick; zest of 1 lemon; 250 g/ 8½ oz ricotta; 6 large just-ripe pears; 115 g/ 4 oz caster sugar; 150 ml/ ¼ pt double cream; 2 eggs; 2 tsp vanilla extract; 30 g/ 1 oz plain flour

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Ricotta is a relatively low-fat whey cheese, made as a second phase of extraction after the full-fat milk has been skimmed. Originally a goats’-milk cheese, these days ricotta is mostly made from cows’ milk. It is used primarily in cooking, as in this tart, in which the sweetened cheese is flavoured with lemon and vanilla.

Ingredients

6 large just-ripe pears
250 g/ 8½ oz ricotta

Europe
United Kingdom
Dessert
Vegetarian
Baking

Method

In a 25-cm / 10-inch tart tin with a detachable base, bake a sweet shortcrust shell blind.

Make the poaching syrup: put the caster sugar in a pan with the stick o