Dough:
2 1/4 cups all-purpose flour, sifted
1/3 cup confectioners' sugar
1/2 teaspoon salt
125g unsalted butter or margarine
1 tablespoon grated lemon zest
1 egg, beaten
Filling:
250g ricotta cheese
3 tablespoons cornstarch
2 egg yolks
1 tablespoon freshly squeezed lemon juice
1 cup blackberry, raspberry, or strawberry gelato, cut into 1-inch pieces
2 cups candied pears, reserved 1/2 cup of syrup
Dough:
2 1/4 cups all-purpose flour, sifted
1/3 cup confectioners' sugar
1/2 teaspoon salt
125g unsalted butter or margarine
1 tablespoon grated lemon zest
1 egg, beaten
Filling:
250g ricotta cheese
3 tablespoons cornstarch
2 egg yolks
1 tablespoon freshly squeezed lemon juice
1 cup blackberry, raspberry, or strawberry gelato, cut into 1-inch pieces
2 cups candied pears, reserved 1/2 cup of syrup
To make the dough: combine flour, confectioners' sugar, and salt in a bowl
Add to a mixing bowl
Cut in the butter or margarine until it resembles coarse crumbs
Add lemon zest and beaten egg; mix until just combined
Wrap in plastic wrap and refrigerate for 1 hour
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch
Place into an ungreased tart pan with a removable bottom, about 25cm in diameter
To make the filling: beat the ricotta cheese, cornstarch, egg yolks, and lemon juice until smooth
Spread over the dough, leaving a 1-inch border around the edges
Bake in a preheated moderate oven for about 15 minutes
Remove from oven
Arrange sliced pears on top
Return to oven and bake for an additional 10-12 minutes
Let cool completely before serving.
