Pear, ricotta and saffron sablé

Pear, ricotta and saffron sablé

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  • 6
  • Easy
  • 20 minutes, plus 30 minutes’ chilling time
  • 25 minutes

"Sablé" means sand in French and refers to a mixture with a breadcrumb-like texture that’s sandy in colour. It’s often flavoured with citrus or almonds.


  • For the sablé:
  • 1 free-range egg yolk
  • 1⁄2 t saffron
  • 150 g cake flour
  • 75 g cold butter
  • 50 g diced icing sugar
  • 1 t ground cardamom
  • 250 g Woolworths Ayrshire ricotta
  • 4 pears, very thinly sliced
  • 3 T maple syrup

Cooking Instructions

1. Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside.

2. Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through.

3. Add the egg mixture and gently combine until a ball of dough forms. Shape into a circle, wrap in clingwrap and chill for 30 minutes.

4. Roll out the pastry to a thickness of 5 mm and cut into your desired shape. Blind bake for 10 minutes. Spoon the ricotta onto the pastry and layer the pears over it. Drizzle with maple syrup, then bake for a further 15 minutes.

Cook's note: Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.

Find more Christmas dessert recipes here. 

Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom and  Nadia Meyer

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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