Pastiera Napoletana | Traditional Neapolitan Easter Tart

Pastiera is more than a dessert — it’s a ritual of Neapolitan Easter celebrations. A delicate tart filled with ricotta, cooked wheat, citrus zest, and subtle floral aromas like orange blossom and millefiori, all wrapped in a buttery shortcrust pastry. Fragrant, rich, and steeped in history, this is Naples on a plate.

Watch the Recipe

About This Dish

Pastiera Napoletana is a centuries-old Neapolitan tart traditionally prepared for Easter. The combination of creamy ricotta, sweetened cooked wheat, candied fruit, and fragrant essences creates a unique texture and aroma. Each bite evokes springtime, renewal, and the flavors of Naples’ culinary heritage.

Ingredients (24cm Tart)

For the Shortcrust Pastry:

250 g all-purpose flour
85 g unsalted butter
85 g sugar
85 g egg yolks (about 5 medium yolks)
Pinch of salt
Vanilla extract
Zest of 1 lemon

For the Filling:

250 g cooked wheat (grano cotto)
125 ml milk
50 g butter
250 g ricotta, well-drained
160 g sugar
2 whole eggs + 1 yolk
Orange zest + lemon zest
Vanilla extract
Orange blossom water (less than half a vial)
Millefiori essence (optional, less than half a vial)
Candied fruit (optional)

How to Make It

Prep Time: 45 mins | Cook Time: 70 mins | Total Time: 1 hr 55 mins

Step 1: Prepare the pastry: Mix flour, sugar, salt, butter, yolks, vanilla, and zest. Knead quickly, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Cook wheat: In a saucepan, combine wheat, milk, and butter. Simmer until creamy. Cool slightly.
Step 3: Mix ricotta, sugar, eggs, essences, and zest until smooth. Add cooled wheat mixture and candied fruit (if using).
Step 4: Roll out pastry, line a greased tart tin, and fill with the mixture.
Step 5: Use leftover pastry to create a lattice on top.
Step 6: Bake in a preheated oven at 180°C (350°F) for about 70 minutes until golden and set. Cool completely before serving.

Tucci’s Tips

Prepare Pastiera at least a day in advance — it tastes better after resting.

Drain ricotta well to avoid excess moisture in the filling.

Don’t skip the essences — orange blossom water gives Pastiera its unique aroma.

Variations

No Candied Fruit: Skip it for a smoother texture and cleaner flavor.
Gluten-Free: Use a gluten-free shortcrust base and ensure wheat substitute (like rice) for the filling.
Extra Creamy: Add a splash of cream to the filling for richness.

Did You Know?

Historical Fact: Pastiera originated in Naples during the 16th century, blending pagan spring rituals with Christian Easter traditions.

Fun Fact: Legend says Queen Maria Teresa of Austria fell in love with Pastiera, famously smiling after tasting it — a rare event for her!

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Storage & Thank You

Store Pastiera in the fridge for up to 4–5 days. Its flavor deepens after a day, making it perfect to prepare ahead.

Can it be frozen? Yes — wrap tightly and freeze for up to 1 month. Thaw slowly in the fridge.

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