Pastiera (Italian Easter Tart)

Pastiera is a traditional Italian Easter tart from Naples with cooked wheat berries, sheep's milk ricotta, lemon, and orange flower water.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 711 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 egg yolks
• 1 egg, lightly beaten
• 1 tablespoon confectioners' sugar
• 2 tablespoons unsalted butter
• 1 (15 ounce) package pastry for a 9-inch double crust pie
• 2 lemons, zested, divided
• 2 tablespoons orange flower water, divided
• 4 ounces candied orange peel, diced
• 0.75 cup milk
• 1.75 cups white sugar
• 1.125 cups cooked wheat berries
• 1 (15 ounce) container sheep's milk ricotta cheese

Recipe Instructions

Step 1

Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.

Step 3

Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.

Step 4

Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.

Step 5

Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.

Step 6

Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.