Pastiera Napoletana
This is a traditional Italian pie baked during Holy Week to celebrate Easter. Said to have been invented in Naples but is now found on the Easter lunch table throughout Italy.
- Prep time
- 45 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 10 oz (280 grams) grano cotto (See Note 1)
- 3/4 cup (180 ml) whole milk
- strip of lemon zest ((about 3 inches (7.5cm) long))
- 21/4 cup (290 grams) all purpose (plain) flour (( plus extra for dusting) See Note 2)
- 5 oz (140 grams) cold unsalted butter ( chopped (1 1/4 sticks))
- 1/2 cup (100 grams) granulated white sugar
- 2 tsp finely grated lemon zest
- a pinch salt
- 1 egg
- 1 egg yolk
- 16 oz (450 grams) whole milk ricotta cheese (See Note 3)
- 1 cup (200 grams) white granulated sugar
- 3 eggs
- 2/3 cup chopped mixed Italian candied fruit (See Note 4)
- 1 tbsp orange blossom water (orange flower water)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
Instructions
- 1
Place the grano cotto, milk and strip of lemon zest in a saucepan and cook gently over a low heat stirring regularly, for about 30 minutes or until the mixture is thick and creamy. Spread out onto a plate to cool.
- 2
Place the all purpose flour, butter, sugar, lemon zest and salt in the food processor bowl. Pulse until crumbly.
- 3
Then add the egg and egg yolk and process until the mixture gathers into a ball. If the dough is too dry, add a squeeze of lemon juice or a few drops of chilled water to bring the dough together.
- 4
Remove from the bowl, flatten into a disk and wrap in plastic wrap. Refrigerate while you prepare the rest of the filling.
- 5
In a large bowl, beat the ricotta and sugar with an electric mixer or by hand until smooth and creamy.
- 6
Add eggs, candied fruit, orange blossom water, vanilla extract and cinnamon (if using). Mix well.
- 7
Finally add cooled grano cotto mixture and beat gently to combine. Set aside while you roll out the dough.
- 8
Heat the oven to 375°F/180°C.
- 9
Butter and line the base of a 9inch/22.5cm springform cake pan or high sided pie pan.
- 10
Remove the pastry dough from refrigerator and divide into two pieces - ¾ and ¼. Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry lightly with flour.
- 11
Roll out the larger piece between two pieces of nonstick parchment until large enough to fit the base and sides of the prepared pan. If the pastry is sticking, dust it with a little more flour. The pastry will only need to reach about 2 inches (5 centimeters) up the sides of the 9 inch (23-centimeter) springform cake pan.
- 12
Carefully wind the pastry around the rolling pin, then unroll into the prepared pan. Carefully lift and ease the pastry into to line the base and up the sides. Just patch any tears or holes - this pastry is very forgiving.
- 13
Scrape in the ricotta mixture and level. Cut away any excess dough just above the filling and reserve the pastry dough.
- 14
Press the remaining dough together with the excess then roll out between two pieces of nonstick parchment. Cut into strips to fit the top of the tart. You'll need 7 strips - 4 in one direction and 3 in the opposite direction.
- 15
Bake in the preheated oven for about 50-60 minutes until golden brown. It may take longer to become golden brown, depending on your oven. The pastiera will puff slightly and will have browned on the surface.
- 16
Allow to cool completely. It will flatten on the surface as it cools.
- 17
The pastiera can be served at room temperature or chilled. Dust with powdered (icing) sugar before serving.
- 18
Pastiera will keep in the fridge for 5-7 days.