Ricotnik with pear
4 servings
90 minutes
Ricotta and pear pie is a delicate dessert that combines the airy texture of Italian ricotta cheese with the sweetness of caramelized pears. This dessert has roots in Russian cuisine, where exquisite and simple ingredients come together for a harmonious flavor. The pie is based on fragrant dough with lemon zest and vanilla, soaked in the juiciness of fruits and caramel, creating a delightful balance between sweetness and light acidity. This pie is perfect for cozy family tea times, and due to its elegance, it can also be served at festive tables. The rich creamy flavor and softness of ricotta make this dessert particularly refined, while the pears add a gentle fruity freshness.
1
Line a 20-25 cm diameter springform with parchment paper, grease with butter, evenly sprinkle brown sugar on the bottom, and place in a preheated oven at 180 degrees for 15 minutes to caramelize the sugar.
- Butter: 180 g
- Cane sugar: 100 g
2
For the test, beat 150 grams of butter with sugar until white, add an egg, ricotta, and the zest of one lemon, and beat again.
- Butter: 180 g
- Sugar: 100 g
- Chicken egg: 1 piece
- Ricotta cheese: 200 g
- Lemon zest: 2 teaspoons
3
Sift the flour with the baking powder, mix it with vanilla, add to the dough, and knead. It should be quite dense.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Vanillin: 1 teaspoon
4
Cut the pear into slices.
- Pears: 3 pieces
5
Place small pieces of butter on the caramel crust.
- Butter: 180 g
6
Arrange the pear slices, filling in the gaps.
- Pears: 3 pieces
7
Spread the dough on top and level it evenly.
- Wheat flour: 200 g
8
Send to the oven at 180 degrees, baking time - 1 hour.
- Wheat flour: 200 g
9
Cover the pie with a plate and flip it over. Carefully remove the paper.
- Salt: pinch
