Main courses

Pastiera Napoletana

Name: Pastiera Napoletana
Cuisine: Italian
Ingredients: For the pastry; 300 g / 10.6 oz all-purpose flour; 150 g / 5.3 oz cold unsalted butter; 120 g / 4.2 oz sugar; 2 egg yolks; 1 whole egg; 1 lemon, finely zested; 1 pinch fine salt; For the wheat cream; 300 g / 10.6 oz cooked wheat berries (grano cotto); 200 ml / 6.8 fl oz whole milk; 30 g / 1.1 oz unsalted butter; 1 strip lemon peel; For the filling; 400 g / 14.1 oz ricotta, well drained; 300 g / 10.6 oz sugar; 3 whole eggs; 2 egg yolks; 80 g / 2.8 oz candied orange and citron, finely diced; 1 tsp orange blossom water; 1 tsp vanilla extract; 1 tsp cinnamon; 1 orange, finely zested

A classic Neapolitan Easter tart with a buttery pastry shell, creamy ricotta filling, tender cooked wheat, candied citrus, and delicate orange blossom perfume.

Easy

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Method

1
Make the pastry by rubbing flour and butter together until sandy. Add sugar, salt, lemon zest, yolks, and egg. Mix just until a smooth dough forms. Flatten, wrap, and chill 1 hour.
2
Place cooked wheat, milk, butter, and lemon peel in a saucepan. Cook gently 10 minutes, stirring, until creamy and fragrant. Remove the peel and cool completely.
3
Press the ricotta through a sieve or mash until silky. Mix with sugar until smooth.
4
Beat in the eggs and yolks one at a time. Stir in orange zest, vanilla, cinnamon, orange blossom water, and candied fruit.
5
Fold in the cooled wheat mixture until evenly combined. The filling should be creamy, soft, and aromatic.
6
Heat the oven to 170°C / 340°F. Butter a 24 cm / 9.5 in tart tin.
7
Roll out about two-thirds of the pastry and line the tin, letting it come up the sides evenly. Trim neatly.
8
Pour in the filling and level the surface.
9
Roll the remaining pastry and cut strips. Arrange a classic lattice across the top.
10
Bake 60-75 minutes until the tart is golden and the center is just set with a slight wobble.
11
Cool completely in the tin, then rest at least 8 hours, ideally overnight, so the texture and perfume fully develop.
12
Dust lightly with powdered sugar before serving.
13
Dish type
14
Traditional Italian dessert tart
15
Garnish / serving suggestion
16
Serve at room temperature with a very light dusting of powdered sugar, thin strips of candied orange zest, and espresso or a small glass of chilled sweet dessert wine.
17
Notes
18
Pastiera tastes even better the next day. Do not skip the resting time. Keep refrigerated after the first day.
19
Time
20
Prep: 35 min | Chill: 1 hr | Bake: 60-75 min | Rest: 8 hrs
21
Difficulty
22
Medium
23
Calories
24
About 430 kcal per serving, based on 12 slices