🇮🇹 Italian · Dessert
🥧 Pastiera Napoletana
Pastiera Napoletana
Naples' iconic Easter tart, its shortcrust shell filled with a fragrant custard of cooked wheat berries, ricotta, candied fruit, and orange blossom water, always made a day or two ahead.
Pastiera's unusual wheat-berry filling sets it apart from other Italian tarts entirely, and Neapolitan tradition insists it must rest for at least a day, sometimes two, before serving, allowing the orange blossom water's floral perfume to fully permeate the filling.
Ingredients
Equipment: Mixing bowl, Tart pan, about 26cm, Saucepan
- 350 g (2⅔ cups) 00 flour
- 150 g (⅔ cup) cold unsalted butter, cubed
- 150 g (¾ cup) granulated sugar
- 2 egg yolks
- Pinch of salt
- 250 g (1½ cups) cooked wheat berries (grano cotto)
- 200 ml (¾ cup plus 1 tbsp) whole milk
- 400 g (1¾ cups) ricotta, well drained
- 200 g (1 cup) granulated sugar, for the filling
- 4 eggs
- 50 g (⅓ cup) candied citrus peel, chopped
- 2 tbsp orange blossom water
- Zest of 1 orange and 1 lemon
- Powdered sugar, for dusting
Method
- Combine the flour, cold butter, sugar, egg yolks, and salt into a smooth pastry dough. Wrap and rest in the refrigerator for 1 hour.
- Simmer the cooked wheat berries with the milk for 10–15 minutes until they absorb most of the liquid and become creamy, then let cool.
- Beat the drained ricotta with the sugar until smooth, then beat in the eggs one at a time.
- Fold in the cooled wheat berry mixture, candied peel, orange blossom water, and citrus zest.
- Preheat the oven to 180°C (350°F). Roll out most of the dough and line the tart pan, trimming the edges.
- Pour the filling into the tart shell.
- Roll out the remaining dough and cut into strips, arranging them in a lattice pattern over the top.
- Bake for 60–70 minutes until the filling is set and the crust is golden.
- Cool completely, then let rest, covered, for at least 24 hours, ideally 48, before serving, dusted with powdered sugar.
Chef Tips
- The resting time is not optional — pastiera is traditionally never served the same day it's baked, as the flavors need time to meld.
- Cooked wheat berries are sold specifically for this purpose in Italy; look for canned "grano cotto" if not making your own.
- Go easy on the orange blossom water — a little goes a long way, and too much can overwhelm the other flavors.
Common Mistakes to Avoid
- Serving the tart too soon after baking, missing the essential resting period that develops its full flavor.
- Overfilling the tart shell, causing the filling to overflow during baking.
- Using too much orange blossom water, which can make the filling taste soapy rather than delicately floral.
Nutrition (per serving)
Health Benefits
- A source of protein and calcium from the ricotta and eggs.
Cultural Note
Pastiera is inseparable from Neapolitan Easter celebrations, with families often preparing several at once to share with neighbors and relatives during the holiday.
Storage & Serving
Storage: Refrigerate, covered, for up to 5 days — flavor continues to improve over the first couple of days.
Reheating: Not applicable; served at room temperature.
Serve with: Espresso