By KRISTY CHONG
Pear Ricotta Tart with Candied Walnuts
This recipe is one of my favorite ways to kick off fall baking. It’s a simple, not-so-sweet, slightly savory tart that has a coconut oil crust base with a rich ricotta filling and is topped with crunchy candied walnuts.
I recently served this tart when we had my parents over for brunch. and it was the perfect in-between dish that really pairs well with a sweet- or savory-themed breakfast/brunch. I served this tart with a side of fried eggs and skillet home fries.
The reason why I love baking tarts is because they have the perfect filling-to-crust ratio. Tarts are also simple to fill, and you never have to worry about creating a lattice – BIG win.
How to Make Pear Ricotta Tart with Candies Walnuts:
We’ll start out by baking the crust. My go-to pie crust is this Easy Vegan Pie Crust done in less than 10 minutes. Or you can always use store-bought pie crust- which always works great!
Preheat your oven and then roll out your pie crust of choice on a floured surface and line a 9-inch tart pan with the dough. Evenly press dough into the tart shell and up the sides. Chill for 25 minutes in the fridge. Preheat your oven while the crust is chilling.
After the tart shell is chilled, prick the bottom of the dough with a fork and bake the shell for 25 minutes, until golden brown. It may need a couple minutes more or less depending on your oven.
For the filling, mix together ricotta, maple syrup, eggs and orange zest, until completely smooth.
Pour the filling into the crust and bake for another 30 minutes, until the center is firm. The center will appear slightly wobbly. This is fine!
Top with fresh sliced pear. The way I like to decorate my tarts with sliced fruit is to first slice each fruit in four parts around the core. Then, I thinly slice the fruit skin side up and then gently slide the fruit slices apart, keeping its shape for me to place on top of the tart.
While your tart is cooling, we’ll make the candied walnut topping! Combine nuts, maple syrup, salt and oil over medium heat. Stirring constantly for about 12 minutes, you will gradually begin to see the maple syrup bubble and thicken. Turn the heat off and allow the mixture to cool, stirring occasionally for about five minutes.
Pour candied walnuts over the tart in a grand mound over the pears. The full cup of walnut goodness is so worth it! Drizzle the entire tart with honey. Serve warm. Enjoy!
Pear Ricotta Tart with Candied Maple Walnuts Recipe
- 1 pie crust See notes above for Vegan Pie Crust recipe or use store bought
- 1 cup ricotta
- 2 eggs
- ¼ cup pure maple syrup
- ½ orange zested
- pinch salt
- 1 tbsp honey for drizzling
- 4 pears sliced
Candied Maple Walnuts
- 1 cup raw halved walnuts
- 1/4 cup pure maple syrup
- 1 tbsp coconut oil
- pinch salt
- Preheat oven to 325°F.
- Roll out your prepared pie crust onto a floured surface and evenly press dough into your tart pan along the bottom and up the sides to mold around the crimped edges. Chill for 25 minutes in the fridge.
- Prick tart crust with a fork and bake the pie dough for 25 minutes until golden brown. While the tart is baking prepare the filling and toppings.
- Combine all ingredients for the ricotta filling in a medium sized mixing bowl and stir until completely smooth. Slice pears into four parts around the core. Skin side up, thinly slice pears lengthwise and carefully separate the slices keeping their shape to place on top of the tart later on.
- Pour filling into the baked tart crust and bake for another 30 minutes until firm. The center will be wobbly.
- Top the baked tart with prepared sliced pears until the surface of the tart is covered. Top with candied walnuts.
Candied Maple Walnuts
Heat a medium sized skillet over medium heat and combine nuts, maple syrup, salt and oil. Stir consistency for 12 minutes. Pour over sliced pears on top of the tart in a large mound.
Vegan and Dairy Free Substitutions:
To make this recipe vegan, swap the whole milk ricotta with almond ricotta or tofu ricotta cheese. Stay tuned for my tofu ricotta recipe!
For the eggs, swap flax eggs by mixing 2 tbs of flaxmeal with 5 tbs of water. You can also make chia eggs by mixing 2 tbs of chia seeds (or ground chia) with 6 tbs of water. Both flax and chia portions will make equivalent to 2 eggs.
For the honey, just swap the honey for an extra drizzle of pure maple syrup. You can also use date syrup. I will soon be publishing my vegan caramel. which would also go well with this dish!
KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.
…Oct. 19, 2020