For this straightforward but subtle pear crostata, the fruit is poached in Prosecco and layered over creamy ricotta inside a folded crust. The pastry is made tender and frivolously tangy by the addition of crème fraîche into the dough, and a touch of freshly cracked black pepper provides a singular spiciness to the candy filling. Our recipe yields two crostatas and is straightforward to make forward, which means this elegant pear dessert is a superb selection for a particular dinner or vacation celebration.
Notes from the Meals & Wine Check Kitchen
This crostata works effectively with any good store-bought ricotta, however for a extra private contact, you can even make your individual ricotta-style recent cheese at dwelling. When you go this route, word that the method of separating the curds from the whey and straining the cheese takes simply over three hours (or extra).
“True” ricotta is a whey cheese made utilizing the byproduct of cheese manufacturing — ricotta means “re-cooked” in Italian, a reference to heating the whey for a second time till the proteins coagulate — however this selfmade model does the job and tastes amazingly milky and recent.
Make forward
The pastry may be refrigerated for 1 day or frozen for as much as 1 month.
The crostatas may be ready by way of Step 4 and frozen for as much as 2 weeks. Bake straight from the freezer.