Jeans Wearing On Stomach

ricotta and pear tart (Valentina Gigli)

INGREDIENTS (serves 6)


For the dough: 150 gr flour

00
75 g butter 25 g
lightly salted almonds

For the filling:

2 ripe pears Abbot
500 grams of ricotta
100 grams of extra fine granulated sugar 4 egg yolks


2 tablespoons honey 1 / 2 vanilla bean


Garnish:


2 vanilla bean 1 tablespoon honey


PROCEDURE

Working with the fingertips, the flour with the cold butter into cubes, lightly blasting the compound.
Combine almond flour and whisk until mixture is smooth but grainy, add a little 'water until dough is firm.
Roll out with rolling pin, then line the base and sides of a round tart mold with a diameter of 24 cm.
it adhere well to the bottom and the edges and eliminate the excess dough.
Cover with aluminum foil, pour over the dried beans and bake in preheated oven at 190 ° C for 15 minutes, then remove beans and aluminum, and cook for 5 minutes.
Separately, peel the pears, remove the core, and then cut into 4 thick slices.
Put them in a saucepan with 600 ml of water, remaining sugar and bring to a boil: cook over medium heat for 10 minutes, then drain and leave to cool.
Separately, work ricotta with sieved egg yolks and vanilla bean seeds until creamy, add the remaining sugar and honey and mix thoroughly.
Spread the cream on the basis of cooked pasta and bake in preheated oven at 150 ° C for 30 minutes.
the tart from the oven and let cool.
Before serving, garnish with slices of pear and possibly with the vanilla pod.
Sprinkle with a tablespoon of honey and serve.