Pear and Ricotta Tart

Pear and Ricotta Tart

By Neapolitan Chef Angelo Guida. 

Enjoy this traditional recipe on our tours in Campania or Lazio region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

Ingredients for 6 people for the dough:

  • 1 and 1/3 cup of all purpose flour
  • 1/2 cup of chilled butter
  • 3 Tbsp of sugar
  • 1 large egg
  • 1 lemon zest



  • In a bowl mix all the ingredients together till you have a nice and smooth consistency, either by hand or using a mixer


Ingredients for the filling:

  • 1 pound of ricotta
  • 2 pears, peeled and sliced
  • 1/4 cup of chocolate chips (optional)
  • 4 Tbsp of sugar
  • 1 egg



  • In a bowl mix the ricotta with egg, sugar and chocolate chips until the sugar is completely dissolved
  • In a pre-oiled tray make a thin layer of dough (make sure that it is even in the corners as well)
  • Add ricotta filling into the tray and add the sliced pears on top
  • Cook in the oven at 400 degrees for at least 40 minutes (to know if it is cooked, pierce it with a knife and if it comes out dry, it is ready)
  • Serve either at cold or room temperature


Buon appetito!



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