Pear and Ricotta Tart

Preparation info
  • Serves


    • Difficulty


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.


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


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