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Pastiera Napoletana Recipe

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4.1 from 33 reviews

Pastiera Napoletana is a traditional Italian Easter tart originating from Naples, featuring a rich ricotta and candied fruit filling combined with cooked wheat berries encased in a buttery, fragrant pastry crust. This dessert is celebrated for its unique blend of creamy, sweet, and citrus flavors, highlighted by orange zest and orange blossom water, and is best enjoyed after resting for a few days to allow flavors to fully develop.

Ingredients

Pasta Frolla (Pastry)

  • 250 g (2 cups spooned and levelled) Italian 00 flour or all-purpose flour
  • 80 g (1/2 cup) caster sugar (can also use granulated)
  • ¼ teaspoon baking powder
  • 120 g (8.5 tablespoons) cold unsalted butter
  • 1 large egg
  • Zest of 1 orange
  • Pinch of salt

Ricotta Filling

  • 400 g (2 cups) ricotta (well-drained)
  • 150 g (3/4 cup) caster sugar (can also use granulated)
  • 1 pinch cinnamon
  • 1 teaspoon vanilla bean paste (can also use extract)
  • 1 teaspoon orange blossom water
  • 100 g (3/4 cups) candied fruit
  • 3 large eggs

Grano Cotto Mixture

  • 290 g (1.5 cups) Grano Cotto (cooked wheat berries)
  • 200 ml (1/2 cup plus 1/3 cup, 6.7 fl oz) whole milk
  • 25 g (2 tablespoons) butter
  • Zest of 1 orange
  • 1 tablespoon caster sugar

Instructions

  1. Drain Ricotta: Ensure the ricotta is well-drained by placing it in a sieve over a bowl in the refrigerator for at least 24 hours to remove excess moisture, which is vital for the right filling consistency.
  2. Make Pasta Frolla: In a food processor, combine flour, sugar, salt, baking powder, and cold butter. Pulse until the mixture resembles breadcrumbs. Add the egg and orange zest, then pulse until the dough clumps together. Turn it out, form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare Grano Cotto Mixture: In a saucepan over medium-low heat, combine cooked wheat berries (Grano Cotto), whole milk, butter, orange zest, and sugar. Cook for 20–25 minutes, stirring frequently until thick and creamy. Spread into a baking dish to cool completely.
  4. Make Ricotta Filling: In a large bowl, whisk the drained ricotta and sugar until creamy. Add cinnamon, vanilla bean paste, orange blossom water, and eggs, whisking to combine. Stir in the candied fruit. Chill in the fridge until ready to mix with cooled wheat mixture.
  5. Combine Fillings: Once the grano cotto mixture is cold, gently fold it into the ricotta mixture until evenly combined. Keep chilled.
  6. Prepare Pastry for Baking: Remove the pasta frolla from the fridge about 30 minutes before use. Preheat oven to 350°F (180°C). On a floured surface, roll out the pastry to about 3mm thickness, rotating and dusting with flour as needed to prevent sticking.
  7. Line Tart Tin: Using a rolling pin, transfer the rolled pastry over the tart tin, folding in the sides neatly. Roll the pin over the edges to trim the excess pastry.
  8. Make Pastry Lattice: Re-form leftover pastry into a ball, roll out again lightly floured, and cut into seven strips using a fluted pasta wheel or pizza cutter.
  9. Fill Tart: Pour the ricotta and grano cotto filling mixture into the tart shell. Arrange the seven pastry strips over the top to form a lattice pattern: four strips on the bottom and three on the top, creating a diamond shape.
  10. Bake: Place the assembled pastiera on a baking tray and bake in the oven for 50-60 minutes until the top is golden brown and the filling is set.
  11. Cool and Store: Remove from oven and allow to cool completely in the tart tin. Once cooled, remove from the tin. For best flavor, refrigerate and let rest for 1-3 days before serving. Bring to room temperature prior to serving.

Notes

  • Drain the ricotta for at least 24 hours to ensure the filling isn’t watery.
  • Orange blossom water adds a traditional floral aroma—can be found in specialty stores or online.
  • If you cannot find Grano Cotto, cooked wheat berries can be used as a substitute.
  • The tart improves in flavor after resting for 1-3 days in the refrigerator.
  • When rolling the pastry, it’s important to prevent sticking by dusting with flour and turning frequently.

Find it online: https://justsosavory.com/pastiera-napoletana-recipe/