Easter Tart Cooking Recipe – Pastiera Pasquale Recipe

Easter Tart Cooking Recipe – Pastiera Pasquale Recipe

This cake is associated with Easter, and its recipe varies according to family traditions and where it is made.

Serves 8

Preparation time: 1 hour
Soaking time: 10-12 hours
Resting time: 20 minutes
Cooking time: 1 hour 30 minutes

Ingredients

Pasta frolla dough

  • 1 ¼ sticks (5 ¼ oz./150 g) butter
  • 3 cups (10 oz./300 g) cake flour
  • ¾ cup (5 oz./150 g) sugar
  • 1 whole egg plus 2 egg yolks
  • Salt

Filling

  • 10 oz. (300 g) soft wheat
  • Scant 1 cup (200 ml) milk
  • ⅓ stick (1 ½ oz./40 g) butter
  • 1 cup (7 oz./200 g) sugar
  • 1 pinch of cinnamon powder
  • 1 vanilla bean
  • 1 lemon
  • 3 ½ oz. (100 g) mixed candied peel
  • 5 eggs
  • 1 ¾ cups (14 oz./400 g) ricotta (preferably sheep milk)
  • 1 tablespoon orange flower water
  • 1 tablespoon confectioners’ sugar

Equipment

  • 1 tart mold 10 in. (24 cm) in diameter
  • 1 serrated dough cutter

Easter Tart Cooking Recipe - Pastiera Pasquale Recipe 1

Cooking Method

A day ahead.

  • Soak the wheat for 10 to 12 hours in water.
  • Drain, then cook in fresh water for 45 minutes over low heat. Drain again.

Make the pasta frolla dough.

  • Remove the butter from the refrigerator in advance so that it is at room temperature, then dice it.
  • Rub the butter into the flour with a little salt until the mixture resembles fine bread crumbs.
  • Sprinkle in the sugar and combine.
  • Add the whole egg and the two yolks; work together quickly and lightly until the dough is evenly mixed and forms a ball.
  • Cover with plastic wrap and let rest for 20 minutes in the refrigerator.

Prepare the filling.

  • Meanwhile, place the cooked wheat in a saucepan with the milk, butter, sugar, cinnamon, and the vanilla bean split in two lengthwise, its seeds scraped out and also added.
  • Cook for 10 minutes, and let the mixture cool.
  • Wash the lemon, peel it, and chop the peel finely.
  • Dice the candied peel. Separate the eggs and whisk the whites until stiff.
  • Mix the ricotta with the egg yolks, lemon peel, orange flower water, and candied peel; fold in the egg whites and lastly the cooked wheat.

Preheat the oven to 350°F (180°C).

  • Butter a 10 in. (24 cm) tart mold, and line the base with parchment paper.
  • Using your fingers, spread three-quarters of the pasta frolla dough over the base and sides of the mold.
  • Fill the dough case with the wheat mixture and smooth over the surface.
  • Spread out the remainder of the dough on the kitchen counter and cut strips ½ in. (1 cm) in width with a serrated dough cutter.
  • Form a lattice over the tart.
  • Bake for approximately 1 hour until the tart is a nice amber color, then let cool (1 day would be ideal) before sprinkling with confectioners’ sugar to serve.

Suggested food/wine match

  • Villa Matilde, Eleusi Passito IGT

Chef’s notes

It is increasingly common to find canned pre¬cooked wheat for sale in Italian grocers, made specifically for this recipe (there is even often a photo of the tart on the can).

This dish can also be made with cooked rice (as in Benevento), with barley, or with other cereals.

Did you know?

Pasta frolla forms the basic tart shell in Italy. It is the equivalent of shortcrust pastry; here a sweetened version is used.

In the version of this tart to be found on the Sorrento coast, pastry cream is added to the filling.

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