recipes
Sweet pear and ricotta tart with fig chutney
2022-11-02
Ingredients
For the pastry
- 200g plain flour (Lamb brand)
- 100g unsalted butter (Valio)
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- Cold water for binding
For the filling
- 250g ricotta (Galbani)
- 1 egg, beaten (Valio)
- 1 tsp vanilla extract
- 2 pears, hulled and thinly sliced
- 2 tbsp fig and apple chutney (Mackays)
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Method
Start by making the pastry. Place the butter, flour, icing sugar, lemon zest and vanilla into a food processor and blitz. Add in enough water to form a dough. Chill in the fridge for 15 minutes. When ready, use to line the base and sides of a 9 inch flutted flan tin. Spread the 2 tbsp fig and pear jam onto the bottom. Next, mix together the ricotta, sugar, egg and vanilla and spoon into the tart case. Arrange the sliced pear halves on top, drizzle with olive oil and bake in the oven at 180°C for 25-30 minutes until golden brown.
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