Thin pear tart with cinnamon
4 servings
45 minutes
Thin pear tart with cinnamon is a refined treat inspired by Spanish baking traditions. The light, airy dough made with ricotta and butter creates a delicate base that pairs perfectly with caramelized pieces of pear soaked in brandy and lemon juice. The aroma of cinnamon added before baking fills the home with coziness and warmth. This tart can be served warm with a scoop of vanilla ice cream, creating a magical contrast of flavors. The magnificent balance of sweetness and spicy notes makes it the perfect dessert for cozy evenings or special celebrations.
1
Preheat the oven to 200 degrees. Line the baking tray with parchment.
2
In a mixer, combine ricotta and softened butter. Add flour, half of the sugar, and salt. Mix well. Place the dough on a prepared baking sheet and spread it into a thin circle with a diameter of 20 cm using your fingers.
- Ricotta cheese: 60 g
- Butter: 4 tablespoons
- Wheat flour: 0.5 glass
- Sugar: 0.5 glass
- Salt: 0.1 teaspoon
3
In a small bowl, mix the remaining sugar, lemon juice, and brandy.
- Sugar: 0.5 glass
- Lemon juice: 2 tablespoons
- Brandy: 2 tablespoons
4
Cut the pear in half lengthwise and remove the core. Then slice it thinly, place it in lemon syrup, and mix. Then transfer to a strainer and let the excess liquid drain.
- Bartlett pears: 1 piece
- Lemon juice: 2 tablespoons
5
Place the pears on the dough, pressing down slightly and leaving the edges. Sprinkle with brown sugar and cinnamon on top.
- Bartlett pears: 1 piece
- Brown sugar: 1.5 tablespoon
- Ground cinnamon: 0.1 teaspoon
6
Send to the oven for 25-30 minutes until ready. Serve warm.