Classic Italian Easter Tart: Pastiera

This Pastiera recipe is a classic Italian Easter tart made with a rich and creamy filling of ricotta cheese, cooked wheat berries, and flavored with citrus zest and fragrant spices. The tart has a sweet, crumbly crust and is usually topped with candied fruits. This traditional dessert is a must-have during Easter celebrations in Italy.

Ingredients

• For the crust:
• - 2 cups all-purpose flour
• - 1/2 cup granulated sugar
• - 1/2 teaspoon baking powder
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, cold and cubed
• - 1 large egg
• For the filling:
• - 1 cup cooked wheat berries
• - 4 cups whole milk
• - 1 cup granulated sugar
• - 1/2 teaspoon vanilla extract
• - Zest of 1 orange
• - Zest of 1 lemon
• - 1 teaspoon ground cinnamon
• - 1/4 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - 4 large eggs
• - 2 cups ricotta cheese
• - 1/4 cup candied citron, diced
• - 1/4 cup candied orange peel, diced
• - 1/4 cup candied lemon peel, diced
• - 2 tablespoons orange blossom water
• For the topping:
• - Assorted candied fruits (citron, orange peel, lemon peel)
• - Powdered sugar for dusting

Directions

1. To make the crust, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Beat the egg in a small bowl and add it to the flour mixture. Stir until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 350°F (175°C).
5. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan and press it firmly into the bottom and sides. Trim any excess dough.
6. To make the filling, combine the cooked wheat berries, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the wheat berries are soft. This will take about 30-40 minutes. Remove from heat and let cool slightly.
7. In a large bowl, whisk together the vanilla extract, orange zest, lemon zest, cinnamon, nutmeg, cloves, eggs, ricotta cheese, candied citron, candied orange peel, candied lemon peel, and orange blossom water.
8. Add the slightly cooled wheat berry mixture to the bowl and stir until well combined.
9. Pour the filling into the prepared crust and smooth the top with a spatula.
10. Bake for 50-60 minutes, or until the tart is set and golden brown on top.
11. Remove the tart from the oven and let it cool completely on a wire rack.
12. Once cooled, decorate the top of the tart with assorted candied fruits and dust with powdered sugar.
13. Serve chilled and enjoy this traditional Italian Easter tart!

Interesting Facts