Italian Pear Crostata
This ricotta and pear crostata, also known as crostata di pere, is one of those desserts that feels fancy but is secretly easy to make. A crisp, buttery crust, a creamy ricotta filling, and soft, caramelized pears on top—what’s not to love?
This pear crostata is such a homey, no-fuss kind of fall dessert—simple ingredients, easy steps, and the kind of rustic beauty that doesn’t require perfection. Just like most of the Italian recipes!
It’s the perfect mix of comforting and impressive. Like you’ve spent hours in the kitchen when, in reality, it’s surprisingly easy to pull together!
So go ahead, enjoy a slice of this pear crostata di pere, and let it be your new go-to dessert for all things fall.
How to Make Italian Pear Crostata
Make the Dough
Grab your food processor and toss in your flour, sugar, and a pinch of salt, then pulse a couple of times until the mixture looks like fine breadcrumbs.
Crack in an egg, pour in a splash of vanilla extract, and add a bit of cold water. Pulse again until the dough magically starts clumping together.
If it still looks too dry, add a tiny bit more water, but don’t overdo it, too much water and the crust won’t be as flaky.
Flour your work surface (because we don’t want any sticky disasters), and roll out your dough into a round sheet, about 3 mm thick—big enough to fit your 9” (23 cm) pie pan.
If it’s not a perfect circle, don’t stress! Rustic desserts like this Italian pear crostata are all about character.
Gently transfer the dough to a greased pan, pressing it into the edges. Trim any extra bits hanging off the sides or fold them in for a thicker crust.
Now, pop it in the fridge to chill for at least 30 minutes. This step is important because it helps the crust hold its shape when baking.
Prepare the Pears
Time to get those pears ready! Peel them (unless you love the texture of pear skins, in which case, go for it), then slice them into thin wedges.
Now, let’s give them a quick caramelized bath. In a pan over medium heat, mix a bit of water with two tablespoons of sugar.
Stir until the sugar dissolves, then gently slide in the pear slices. Let them simmer for about five minutes until they soften but aren’t turning into mush.
Use a slotted spoon to lift the pears out of the pan and into a colander. This drains off any excess liquid so your crostata doesn’t get soggy.
Now, don’t throw away that liquid in the pan! We’re about to turn it into a gorgeous, glossy syrup. Crank up the heat to medium-high and add a splash of rum.
Let it bubble and reduce until it’s thick and syrupy. This stuff is gold! Set it aside—we’ll drizzle it on top later.
Make the Ricotta Filling
In a bowl, whisk together ricotta cheese, sugar, an egg, a little milk, and more vanilla extract. This mixture should be smooth, creamy, and just sweet enough to complement the pears.
If your ricotta is extra watery, you might want to drain it in a sieve beforehand—otherwise, the filling can get too soft.
Pour the ricotta mixture into your chilled crust and smooth it out with a spatula.
Assemble and Bake
Start placing the pear slices in a circle, working from the outer edge towards the center. It doesn’t have to be perfect, just make sure they overlap a little. The final result will look like a beautiful flower.
Preheat your oven to 350°F (175°C) and slide the crostata in. Let it bake for 30-40 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the middle. It’ll firm up as it cools.
Once baked, place the pear crostata on a cooling rack and resist the temptation to cut into it immediately—it’s worth the wait!
Serve and Enjoy Crostata di Pere
Slice up your crostata and drizzle that luscious pear-rum syrup on top. If you really want to go all out, add a dusting of powdered sugar or a scoop of vanilla gelato.
This pear crostata is pure comfort! A little rustic, a little elegant, and completely irresistible. Perfect for a Sunday lunch, a cozy afternoon with coffee, or just because you want a taste of Italy in your kitchen. Buon appetito!
Tips & Tricks
- Chilling the dough helps the crust stay flaky and prevents it from shrinking when baked. You can even chill it overnight if you’re prepping ahead of time.
- For a smooth ricotta filling, let the ingredients come to room temperature before mixing.
- When making the dough, try not to overwork it. The more you handle it, the tougher it will get. Just pulse until it comes together.
- Make sure your pear slices are about the same thickness so they will cook evenly.
- When adding the ricotta filling, leave a little space at the edges of the crust so it doesn’t overflow. The filling will puff up a bit while baking.
- If you need a gluten-free version, you can substitute the flour with a gluten-free blend. Just make sure it’s one that works well for pie crusts.
Storing
Store your pear crostata di pere in an airtight container at room temperature for up to 2-3 days. If you have any leftover pear syrup, you can keep it in a separate container in the fridge for up to a week—it’s great drizzled on other desserts (like this Torta Margherita).
For longer storage, you can wrap the crostata tightly in plastic wrap and keep it in the fridge for up to 5 days. Just be sure to bring it to room temperature before serving, or warm it slightly in the oven for that fresh-from-the-bakery vibe. Enjoy!
Print The Recipe
Pear Crostata di Pere
Ingredients
For the dough
- 2 cups all-purpose flour
- 8 Tbsp unsalted butter
- ¼ cup confectioner's sugar
- 1 medium egg
- ½ tsp vanilla extract
- 2 Tbsp cold water
- pinch of salt
For the filling
- 2 medium pears (peeled and sliced into thin wedges)
- 1 cup water
- 1 cup ricotta cheese
- ¼ cup sugar + 2 Tablespoons
- 1 medium egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
Make the dough
- Put the flour, sugar, and salt in a food processor and pulse a couple of times until the mixture looks sandy and crumbly.
- Add the egg, vanilla extract, and water, then process until a dough come together.
- Lightly flour your work surface and roll the dough into a round sheet large enough to fit a 9″ (23 cm) pie pan.
- Transfer it to a greased pan and trim any excess. Place the pan to chill in the fridge for 30 minutes.
Make the filling
- Mix water and 2 tablespoons of sugar in a pan over medium heat until the sugar is dissolved. Add the pears and cook for 5 minutes until the fruit is tender but not falling apart.
- Remove the pears from the pan and place in a colander to remove excess moisture.
- Cook the remaining liquids in the pan over medium-high heat along with the rum until it becomes a thick syrup. Set aside.
- In a small bowl mix the ricotta, sugar, egg, milk, and vanilla extract until smooth.
- Add the ricotta mixture to the pan and use a spatula to level the filling.
- Arrange the pears in a circle starting from the borders and ending in the middle.
Bake
- Preheat your oven to 350°F (175°C).
- Bake for 30-40 minutes or until the crostata is nicely brown and the filling looks set but still slightly soft in the center—it will firm up as it cools.
- Remove from the oven and place on a cooling rack to cool down
- Slice and serve with a drizzle of the pear syrup.
Tips & Notes
- Chill the dough for at least 30 minutes to ensure a flaky, tender crust.
- Evenly slice the pears so they cook uniformly and don’t become mushy.
- Drain ricotta if it’s too watery to keep the filling thick and creamy.
- Serve warm or at room temperature—it’s delicious either way!
- Make ahead: The syrup and crust can be prepared in advance to save time.
