• Active Time 20m
  • Total Time 1h 10m

Makes 8 servings


  • Two unbaked prepared piecrusts for an 8-inch tart pan
  • 2 tablespoons unsalted butter
  • 3 pears, peeled, cored and sliced
  • 2 tablespoons granulated sugar
  • 1/4 cup red wine
  • 1/2 cup ricotta cheese
  • 1 egg, separated, white lightly beaten
  • 3 tablespoons confectioners sugar
  • 1/4 teaspoon vanilla extract
  • 5 slices pound cake, 1/2 inch thick


Preheat the oven to 350 degrees F. Line an 8-inch loose-bottom tart pan with one prepared crust. Trim the pastry so it overhangs by 1/2 inch.

In a sauté pan over medium heat, melt the butter. Add the pears and sugar and cook until the edges start to turn brown, about 4 minutes. Pour in the red wine and cook for 2 minutes more, or until the liquid is absorbed. Set the pears aside to cool.

In a small bowl, combine the ricotta cheese, egg yolk, confectioners’ sugar and vanilla. Spread the mixture evenly in the bottom of the prepared tart shell.

Place the pound cake slices on top of the ricotta mixture in the tart shell. Then place the pears on top of the pound cake.

Cover the tart with the second piecrust. Pinch the bottom and top crusts together to seal, making a slightly raised rim. Brush the top with the egg white.

Bake the tart in the lower third of the oven for 50 minutes, or until the crust is lightly browned. Cool the pie on a wire rack. Serve warm.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5519

nutrition information per serving

425 calories; 24g total fat; 78mg cholesterol; 342mg sodium; 46g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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