Cucina VelocePastiera Napoletana – Authentic Neapolitan Easter Tart
Pastiera Napoletana is the crown jewel of the Neapolitan Easter table, a fragrant shortcrust tart filled with creamy ricotta, slow-cooked wheat berries, and the unmistakable perfume of orange blossom water. Its origins trace back to Neapolitan convents of the 17th century, where nuns perfected this recipe over generations. Best made a day ahead, it deepens in flavour overnight and tastes unmistakably of spring celebration.
Ingredients
- 500 g (3½ cups) 00 flour
- 200 g (¾ cup + 2 tbsp) cold unsalted butter, cubed
- 200 g (1 cup) caster sugar (for pastry)
- 3 whole eggs + 2 egg yolks (for pastry)
- 500 g (2¼ cups) fresh sheep's milk ricotta, drained overnight
- 400 g (14 oz) canned or jarred cooked wheat (grano cotto)
- 300 g (1½ cups) caster sugar (for filling)
- 4 whole eggs + 2 egg yolks (for filling)
- 100 g (3½ oz) mixed candied citron and orange peel, finely diced
- 3 tablespoons orange blossom water (acqua di fiori d'arancio)
- 1 teaspoon pure vanilla extract
- Zest of 1 unwaxed lemon
- 1 pinch of ground cinnamon
- Icing sugar, for dusting
Method
- Make the pastry: mix flour, sugar and a pinch of salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add 3 whole eggs and 2 egg yolks and work quickly until a smooth dough forms. Flatten into a disc, wrap in cling film and rest in the fridge for at least 1 hour.
- Prepare the wheat: empty the cooked wheat into a small saucepan with 30 g butter, the lemon zest, 2 tablespoons of sugar and a splash of whole milk. Simmer over low heat for 10 minutes, stirring, until creamy. Remove from heat and leave to cool completely.
- Make the filling: push the drained ricotta through a fine sieve into a large bowl. Beat in 300 g sugar and then the 4 whole eggs plus 2 yolks, one at a time, until silky smooth.
- Add the cooled cooked wheat, candied peel, orange blossom water, vanilla extract and cinnamon to the ricotta mixture. Stir gently but thoroughly to combine. The filling should be creamy and well-perfumed.
- Preheat the oven to 170 °C (340 °F) fan or 180 °C (355 °F) conventional. Grease a 28 cm (11-inch) round deep tart tin. Roll out two-thirds of the pastry on a lightly floured surface to about 4 mm thickness and line the tin, pressing gently up the sides. Trim any excess, leaving a small overhang.
- Pour the filling into the pastry shell and level with a spatula. Roll out the remaining pastry and cut into strips about 1.5 cm wide. Lay them in a classic lattice pattern across the top, pressing the ends firmly onto the pastry edge to seal.
- Bake for 70–75 minutes until the lattice is deep golden and the filling is set with just the faintest wobble in the very centre. If the top colours too quickly, tent loosely with foil after 45 minutes.
- Leave to cool completely in the tin on a wire rack — this is essential; the pastiera will firm up as it cools. Dust generously with icing sugar before serving. Rest overnight if possible: the flavours improve dramatically after 24 hours.
Tips from the kitchen
Frequently asked questions
Can I make Pastiera Napoletana without cooked wheat (grano cotto)?
Traditionalists would say no — cooked wheat is non-negotiable for authenticity. However, you can substitute cooked pearl barley or cooked rice if grano cotto is unavailable. The texture will differ slightly but the result is still delicious.
How long does Pastiera Napoletana keep?
Covered at room temperature it keeps well for 3 days. In the fridge it lasts up to 5 days. Always bring it back to room temperature before serving, as cold dulls the fragrance of the orange blossom.
Why is my filling too liquid and not setting properly?
The two most common causes are insufficiently drained ricotta and underbaking. Make sure the ricotta is very dry before using, and bake until a toothpick inserted between the lattice strips comes out clean with no wet filling clinging to it.