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–+ servings
Pear crostata di pere recipe.

Pear Crostata di Pere

Mari Avalos
This pear crostata is a delightful Italian dessert with a buttery, crumbly crust, creamy ricotta filling, and sweet, caramelized pears on top. It’s the perfect balance of textures and flavors—light and fresh, yet indulgent. A must-try for anyone craving a rustic, homemade treat that’s both elegant and comforting!
8 servings
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Prep 30 minutes
Cook 40 minutes
Chilling time 30 minutes
Total 1 hour 40 minutes

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.

Nutrition

Calories: 280kcal