While browsing through The Toowoomba Chronicle this week, I spotted an irresistible recipe for Baby Pear and Ricotta Tart. The recipe comes from a new cookbook by Emiko Davies called Acquacotta, which focusses on Italian family recipes.
How cool does this tart look with the pears standing up and their stalks left on? It's a bit like stargazy pie, but without the gruesome factor.
The biggest challenge that the recipe posed was finding baby pears, but I lucked in and my supermarket just happened to have baby beurre bosc pears. You don't have to core the pears for this recipe - when they are poached, the core goes soft enough to eat:
This is a smooth, creamy cheesecake with fruit - what is not to love:
I changed the order of proceedings a little from the recipe by making the pastry first and letting it chill while I poached my pears so that I could seamlessly move from poaching pears to lining the pie tin with pastry then adding the filling.
Would I make this again? Absolutely - it is striking to look at and so delicious.
2 comments:
It looks super cute! I haven't seen those super small pears this year but I love buying them for baking :)
that is really pretty and I love that you don't need to core the pears!
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