Ricotta Pear Torta
This time of year, pears are plentiful at the markets. You can buy many different types of pears. This particular dessert was made with Kaiser pears, but you could substitute your favorite. I made this torta recently to use up some very ripe pears before they had to be disposed of. The only trick to the recipe is slicing the pears. You quarter each pear and then make very thin horizontal slices across each quarter, but you do not cut all of the way through. You want each quarter to remain intact. Once the quarters are sliced, you press down gently with your palm to spread out the slices. Each quarter is then arranged on top of the torta. The final effect is very beautiful. I am sure this will be on my list of desserts I make often.
Ingredients
2 cups and 2 tablespoons flour
1 cup Ricotta
3/4 cup almonds - roasted and very finely chopped
1/4 cup extra virgin olive oil ( a light and fruity oil)
1 1/4 cups butter
2 eggs plus one egg yolk
2 teaspoons baking powder
2 Kaiser pears (or substitute another variety)
Equipment
Oven set at 350 degrees Fahrenheit (180 centigrade)
9 inch spring form pan buttered and floured ( you can substitute oil for the butter)
Electric mixer
How to Make the Torta
Step 1: Mix the ricotta and the sugar until they are well blended and the mixture is smooth.
Step 2: Add the eggs and egg yolk and mix well.
Step 3: Mix in the olive oil
Step 4: Mix in the flour, finely chopped almonds and baking powder until blended but do not over mix.
Step 5: Pour the batter into the greased and floured spring form pan
Step 6: Peel the two pears and cut into quarters length wise.
Step 7. Make horizontal cuts into each of the quarters to achieve thin slices, but do not cut all of the way through. You want the quarter to remain intact. Once you have made the cuts, take the palm of your hand and gently push down on the sliced quarter of the pear to fan out the pear slices.
Step 8. Arrange each pear quarter on top of the batter.
Step 9: Place in a 350 degree oven and bake for approximately 50 minutes until a cake tester comes out clean. Note: That with so much pear on top, this could take up to one hour.
Step 10: Remove from oven and let cool. Sprinkle with powdered sugar.
Step 11: Serve alone or with ice cream or whipped cream or serve on a bed of melted chocolate.
Buon Appetito!
Ingredients
2 cups and 2 tablespoons flour
1 cup Ricotta
3/4 cup almonds - roasted and very finely chopped
1/4 cup extra virgin olive oil ( a light and fruity oil)
1 1/4 cups butter
2 eggs plus one egg yolk
2 teaspoons baking powder
2 Kaiser pears (or substitute another variety)
Equipment
Oven set at 350 degrees Fahrenheit (180 centigrade)
9 inch spring form pan buttered and floured ( you can substitute oil for the butter)
Electric mixer
How to Make the Torta
Step 1: Mix the ricotta and the sugar until they are well blended and the mixture is smooth.
Step 2: Add the eggs and egg yolk and mix well.
Step 3: Mix in the olive oil
Step 4: Mix in the flour, finely chopped almonds and baking powder until blended but do not over mix.
Step 5: Pour the batter into the greased and floured spring form pan
Step 6: Peel the two pears and cut into quarters length wise.
Step 7. Make horizontal cuts into each of the quarters to achieve thin slices, but do not cut all of the way through. You want the quarter to remain intact. Once you have made the cuts, take the palm of your hand and gently push down on the sliced quarter of the pear to fan out the pear slices.
Step 8. Arrange each pear quarter on top of the batter.
Step 9: Place in a 350 degree oven and bake for approximately 50 minutes until a cake tester comes out clean. Note: That with so much pear on top, this could take up to one hour.
Step 10: Remove from oven and let cool. Sprinkle with powdered sugar.
Step 11: Serve alone or with ice cream or whipped cream or serve on a bed of melted chocolate.
Buon Appetito!