For the pastry:

  • 1 cup and 1/2 all-purpose flour
  • 1/2 cup sugar
  • o.353 oz butter
  • 2 eggs
  • 1 cap vanillin
  • 3 tablespoons cocoa powder

For the pears:

  • 2 pears William type
  • 1,2 l of Fragolino wine

For the filling:

  • 7,055 oz Ricotta
  • 1 tablespoon of icing sugar
  • 4 tablespoons of cornflakes


  • STEP 1
    In a large bowl mix the softened butter with the sugar. Add eggs, cocoa butter and vanillin and blend.
  • STEP 2
    Add sifted flour blend all and knead to make a ball. Wrap dough tightly in plastic and let rest for 30 minutes in the fridge.
  • STEP 3
    Flatten unwrapped dough with the rolling pin and cover 8 cookie cutters (10 cm gauge).
  • STEP 4
    Cook in the oven for 15 minutes at 180ð C. When done leave to cool.
  • STEP 5
    Heat the Fragolino wine to the boil and add the peeled pears. Let pickle for an hour.
  • STEP 6
    In the meanwhile blend Ricotta with icing sugar and add crumbled cornflakes.
  • STEP 7
    Cut the pears in slices removing the core. Fill the tartellette with the ricotta cream.
  • STEP 8
    Put the sliced pears radial on top.
  • STEP 9
    Sprinkle with some crumbled cornflakes to finish.

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