Ricotta and Pear Tart

Method

1. Cut the Williams pears into small cubes.
2. In a pan, melt a little butter, then add the pears and sugar.
3. After 3-4 minutes, add pear distillate (or brandy, or nothing).
4. Let the alcohol evaporate completely.
5. Leave the pears slightly crunchy, turn off the heat, take 2-3 spoonfuls and blend them with an immersion blender.
6. Let the pears cool.
7. Prepare the filling: mix sheep ricotta, granulated sugar, and fresh cream.
8. Do not add any aromas, so the ricotta and pear flavors shine.
9. Roll out the cocoa shortcrust pastry on a floured surface.
10. Line a 26 cm tart pan with the pastry, pressing it well onto the bottom and sides.
11. Cut off the excess pastry with a rolling pin and keep the scraps for the strips.
12. Prick the base with a fork.
13. Add the sautéed pears with their juice and the blended pears to the ricotta mixture, and mix.
14. Add one whole egg and mix well.
15. Pour the filling into the pastry shell.
16. Using the pastry scraps, form thin strips and arrange them on top of the filling: start from the edge, two in the center, and the last one.
17. Fold the pastry sides over the strips.
18. Refrigerate for at least 30 minutes before baking.
19. Bake in a static oven at 175°C for 35-40 minutes.