Creamy, sweetened homemade ricotta cheese makes for a lighter, healthier delicious alternative to cream cheese in this cheesecake-like tart. In this version, slices of pears have been brushed with peach preserves prior to baking.
I was surprised how easy it was to make a ricotta-style cheese at home. My first batch of ricotta went into Jack’s moose cannelloni. A second batch was split between blintzes and a pear and ricotta tart. Infused with vanilla, the beaten egg and ricotta base was smooth, creamy and light. The sliced pears were brushed with a vanilla peach jam which added another subtle layer of flavor.
Pear and Ricotta Tart
- pie crust
- 2 cups ricotta cheese
- 3 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 d’Anjou pears, halved, cored and sliced
- 1 heaping tbsp of peach preserves
- Preheat oven to 375 degrees F.
- Press pie dough into a 9-inch springform pan and bake for 5 minutes then remove from oven.
- Reduce oven heat to 350 degrees F.
- Beat together ricotta, eggs, sugar and vanilla.
- Pour ricotta mixture into pre-baked pie shell.
- Arrange sliced pears on top of ricotta mixture.
- Brush pears with preserves.
- Bake for 50 minutes, or until tart no longer jiggles in the center.
- Let cool. Cover and place in refrigerator until ready to serve. Remove from springform pan just before serving.