PASTIERA (ITALIAN EASTER TART)
Pastiera is among the most iconic of Italian desserts. Originally from Naples, it's most typical during Easter season, but it is served year around. The traditional filling is made of cooked wheat berries and sheep's milk ricotta. [Recipe originally submitted to Allrecipes.it]
Provided by Nesrine
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
- Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
- Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
- Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
- Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 105 g, Cholesterol 146.9 mg, Fat 27.2 g, Fiber 6.5 g, Protein 16.7 g, SaturatedFat 9.8 g, Sodium 359.2 mg, Sugar 46.4 g
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awdad wadad
[email protected]I've made this pastiera several times now and it's always a hit. It's the perfect dessert for any occasion.
Keisha Brown
[email protected]This pastiera is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious tart that's perfect for a special occasion.
Abhay Raut
[email protected]I made this pastiera for Easter brunch and it was a huge hit! Everyone loved the creamy filling and the flaky crust.
Khanfarooq Mirbahar
[email protected]This pastiera is a must-try for any fan of Italian desserts. It's the perfect combination of creamy, flavorful, and flaky.
Piyan Rahman
[email protected]I love the ricotta filling in this pastiera. It's so creamy and flavorful. The crust is also very good, and the whole tart comes together beautifully.
Waseem Sarwar
[email protected]This pastiera is a bit more work than I expected, but it's totally worth it. The end result is a beautiful and delicious tart that's perfect for a special occasion.
Sup _boi
[email protected]I followed the recipe exactly and my pastiera turned out perfect! The filling was smooth and flavorful, and the crust was golden brown and flaky. I'm so happy with how it turned out.
jasmine kersey
[email protected]This pastiera was a huge hit at my Easter dinner! Everyone loved the creamy filling and the flaky crust. I will definitely be making this again next year.
onokpite Destiny Justice
[email protected]I've never had pastiera before, but I'm so glad I tried this recipe. It's everything I've ever wanted in a dessert: creamy, flavorful, and not too sweet. The crust is also perfect, and the whole tart comes together beautifully.
Mohammad Kharal
[email protected]This pastiera is absolutely divine! The filling is rich and creamy, with a perfect balance of sweetness and citrus. The crust is flaky and buttery, and the presentation is simply stunning. I will definitely be making this again for Easter brunch.