Pastiera Napoletana is a timeless Easter dessert from Naples—perfumed, creamy, and textured with wheat. It’s traditionally made ahead so the flavors can mature before serving.
History and Significance
The Neapolitan Pastiera is traditionally prepared for Easter, symbolizing rebirth and springtime. Originating in Naples, it’s celebrated for its unique blend of wheat, ricotta, and citrus aroma. With roots that trace back to ancient seasonal traditions and later refined in convent kitchens, pastiera remains a beloved holiday tart across southern Italy and beyond.
Ingredients
Components: Pasta Frolla · Pastry Cream
Preparation
- Roll out the Pasta Frolla to about 1/2 inch thickness and line a tart mold, smoothing the edges evenly.
- Prepare the pastry cream and allow it to cool completely.
- In a saucepan, simmer the wheat with sugar and vanilla until tender. Cool, then strain any excess liquid.
- Mix the cooled wheat with ricotta and pastry cream until well combined.
- Pour the mixture into the tart shell and level the surface.
- Cut lattice strips from the remaining dough and arrange in a criss-cross pattern on top.
- Lightly egg-wash the strips and bake at 275°F (135°C) in a convection oven for about 1 hour.
Nutrition
Calories: 420 · Fat: 24g · Carbs: 45g · Sugar: 22g · Protein: 8g