Rating: 1 stars
2 Ratings
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  • 1 star values: 2

The shortbread-like crust stands up well to a luscious ricotta filling that's topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.

Ruth Cousineau
Recipe by Cooking Light November 2014

Gallery

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
45 mins
total:
1 hr 50 mins
Yield:
Serves 10 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, 1/4 cup sugar, 1/4 teaspoon salt, and rosemary in the bowl of a food processor; pulse 2 times to combine. With processor on, slowly add oil through food chute; process until crumbly. Press cornmeal mixture into bottom and up sides of a 9-inch round fluted removable-bottom tart pan coated with cooking spray. Chill 10 minutes. Line bottom of dough with a piece of foil coated with cooking spray; arrange pie weights or dried beans on foil. Bake at 375° for 20 minutes. Remove weights and foil; cool on a wire rack.

  • Combine 1/4 cup sugar, port, 3/4 cup water, and lemon rind strip in a medium saucepan, stirring with a whisk. Add pears; bring to a boil. Cover, reduce heat, and simmer 9 minutes or until pears are tender when pierced with a knife. Remove pears with a slotted spoon; cool slightly. Cut lengthwise into wedges. Increase heat to high. Bring port mixture to a boil; cook 6 minutes or until reduced to 1/4 cup. Discard lemon rind strip.

  • Combine remaining 2 tablespoons sugar, remaining 1/4 teaspoon salt, 1/4 cup milk, cornstarch, and yolk in a small saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Stir in remaining 1/2 cup milk; cook 1 minute, stirring constantly. Remove pan from heat; stir in ricotta, yogurt, 1 teaspoon grated rind, and vanilla. Cover and chill at least 1 hour.

  • Spread ricotta mixture evenly over bottom of crust. Arrange pear wedges over ricotta mixture. Drizzle with port mixture.

Nutrition Facts

288 calories; fat 9.4g; saturated fat 2g; mono fat 5.8g; poly fat 1g; protein 5g; carbohydrates 42g; fiber 2g; cholesterol 24mg; iron 1mg; sodium 148mg; calcium 73mg.
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