Warm Pear & Ricotta Tart with Pistachio Crust
This cozy, elegant tart is pure comfort with a gourmet twist!
A rustic dessert inspired by late afternoons, warm kitchens, and quiet indulgence.
INGREDIENTS
Pistachio Crust
1½ cups finely ground pistachios
½ cup all-purpose flour
¼ cup sugar
½ cup unsalted butter, melted
Pinch of salt
Ricotta Filling
1½ cups whole-milk ricotta
⅓ cup honey
1 egg
1 tsp vanilla extract
Zest of 1 lemon
Pear Topping
2 ripe pears, thinly sliced
1 tbsp butter
1 tbsp brown sugar
Finish
Hot honey, for drizzling
Chopped pistachios
Fresh thyme (optional)
Before Instructions
The ricotta filling feels silky and fragrant while the pears soften into golden sweetness.
INSTRUCTIONS
Preheat oven to 350°F (175°C)
Mix pistachios, flour, sugar, salt, and butter until crumbly
Press crust firmly into a tart pan and bake 12 minutes until lightly golden
Whisk ricotta, honey, egg, vanilla, and lemon zest until smooth
Pour filling into cooled crust
Sauté pear slices with butter and brown sugar until lightly caramelized
Arrange pears over ricotta filling
Bake tart 30–35 minutes until set and lightly golden
Cool slightly, then drizzle generously with hot honey
Sprinkle pistachios and thyme before serving
Recipe Details
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 8
Difficulty: Medium
