Pear and Ricotta Tart

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


  1. Preheat oven to 375 degrees F.
  2. Press pie dough into a 9-inch springform pan and bake for 5 minutes then remove from oven.
  3. Reduce oven heat to 350 degrees F.
  4. Beat together ricotta, eggs, sugar and vanilla.
  5. Pour ricotta mixture into pre-baked pie shell.
  6. Arrange sliced pears on top of ricotta mixture.
  7. Brush pears with preserves.
  8. Bake for 50 minutes, or until tart no longer jiggles in the center.
  9. Let cool. Cover and place in refrigerator until ready to serve. Remove from springform pan just before serving.

6 thoughts on “Pear and Ricotta Tart

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