Pastiera Napoletana
Pastiera Napoletana is a classic Italian Easter dessert, a rich and aromatic tart filled with a creamy mixture of ricotta cheese, cooked wheat berries, candied fruit, and fragrant spices. It's known for its delicate shortcrust pastry and its complex, comforting flavors.
An original recipe by Forkin
- Total time
- 6 hr 30 min
- Serves
- 8
- Difficulty
- Hard
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pastry
- 300 gall-purpose flour
- 100 gsugar
- 150 gunsalted butter, cold, cubed
- 2 pcsegg yolk
- 0.5 tsporange zest
- 2 tbspwater, cold
filling
- 250 gcooked wheat berries, drained
- 250 mlmilk
- 20 gunsalted butter
- 500 gricotta cheese, well-drained
- 250 gsugar
- 3 pcsegg
- 2 pcsegg yolk
- 50 gcandied orange peel, finely diced
- 50 gcandied citron, finely diced
- 1 tspvanilla extract
- 1 tbsporange blossom water
- 0.5 tspcinnamon, ground
garnish
- 2 tbsppowdered sugar(optional)
Equipment
24-26 cm tart pan · large bowl · rolling pin · wire rack · medium saucepan · whisk
The method
Step by step
- 1
Combine flour and sugar in a large bowl, then add the cold, cubed unsalted butter.
About 2 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 2
Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs.
About 5 min
- 3
Add the egg yolks, orange zest, and cold water, mixing until a dough forms.
About 2 min
Cook’s note: Do not overmix the dough.
- 4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
About 3 min
Cook’s note: Chilling the dough makes it easier to roll out.
- 5
In a medium saucepan, combine the cooked wheat berries, milk, and unsalted butter.
About 1 min
- 6
Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15-20 minutes.
About 20 min
Cook’s note: Ensure the wheat berries are very soft.
- 7
Remove from heat and let the wheat berry mixture cool completely.
About 30 min
- 8
In a large bowl, whisk together the well-drained ricotta cheese and sugar until smooth.
About 3 min
Cook’s note: Use a stand mixer or hand mixer for a very smooth consistency.
- 9
Beat in the eggs and egg yolks one at a time until fully incorporated.
About 3 min
- 10
Stir in the cooled wheat berry mixture, finely diced candied orange peel, finely diced candied citron, vanilla extract, orange blossom water, and ground cinnamon.
About 2 min
- 11
Preheat your oven to 175°C (350°F).
About 15 min
- 12
Lightly grease a 24-26 cm (9-10 inch) tart pan.
About 1 min
- 13
Divide the chilled pastry dough, reserving about one-quarter for the lattice top.
About 1 min
- 14
Roll out the larger portion of dough on a lightly floured surface to fit the prepared tart pan.
About 5 min
- 15
Press the dough into the pan, trimming any excess from the edges.
About 2 min
- 16
Pour the ricotta filling into the pastry-lined tart pan.
About 1 min
- 17
Roll out the reserved dough and cut it into strips, about 1.5 cm (0.5 inch) wide.
About 3 min
- 18
Arrange the pastry strips in a lattice pattern over the filling.
About 5 min
Cook’s note: Gently press the ends of the strips to the edge of the bottom crust.
- 19
Bake for 90 minutes, or until the pastry is golden brown and the filling is set.
About 1 hr 30 min
Cook’s note: If the crust browns too quickly, cover the edges with foil.
- 20
Allow the pastiera to cool completely in the pan on a wire rack.
About 2 hr
Cook’s note: Do not attempt to unmold it while warm, as it will be fragile.
- 21
Refrigerate for at least 2 hours, or preferably overnight, before serving.
About 4 hr
Cook’s note: Chilling allows the flavors to meld and the pastiera to firm up.
- 22
Dust with powdered sugar before serving, if desired.
Keep it good
Store leftover Pastiera Napoletana in an airtight container in the refrigerator.
Eaten cold or at room temperature.
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