Bocconotti Pugliesi

Bocconotti Pugliesi

Also known as pasticciotti, these domed tartlets are typical of Puglia, more specifically of the southernmost tip of the region, the Salento. The original recipe is thought to have been invented by the baker at Pasticceria Ascalone in Galatina, near Lecce. In their classic form, they are oval-shaped shells of sugary shortcrust pastry filled with creamy custard. Best eaten right out of the oven, bocconotti lend themselves to a range of variations – some of which you’ll find in most cafés and pastry shops across the region. And between the custard, pistachio and chocolate filling, it was the ricotta cream that grabbed my attention. That, topped with a seasonal fruit compote (from plums to figs in the late summer to pears and quince in the fall) ended up being my favourite take on this regional treat. Here is the basic recipe, which you can customise based on the fruit or fruit compote you have on hand.

Makes 10

For the pastry:
250g plain flour, sifted, plus more for rolling the pastry
110g icing sugar, plus more for dusting
125g unsalted butter, chilled and cut into small cubes, plus more for the tin
1 egg plus 1 yolk, lightly beaten

For the ricotta filling:
500g fresh ricotta, strained and sifted
1 small egg
60g icing sugar

For the fruit compote*:
400g seasonal fruit (such as apricots, plums, figs, pre-cooked quince, pears), pitted and peeled
100g caster sugar

Prepare the pastry by combining the flour and sugar in a large bowl. Rub the butter into the flour using the tips of your fingers until you have a coarse, crumbly mix. Add the egg and the yolk, and knead until the dough comes together into a smooth ball — try not to overwork it. Wrap it in cling film and leave it to rest in the fridge for 1 hour.

Whisk the ricotta with the egg and the sugar until well combined. Chill while you make the fruit compote.

Place the fruit with the sugar and 80ml water in a small saucepan set over a low-medium heat and bring to a gentle simmer. Cook over a low flame, stirring often, until the fruit has become very soft and has reduced to an almost jam-like texture. Remove the compote from the heat and leave it to cool down.

Preheat the oven to 180°C | 350°F . On a floured work surface, roll the pastry into a circle that is 2mm thick and large enough to line 10 × 8cm buttered muffin moulds; cut the pastry into circles line the moulds, pressing lightly with your fingertips to make it stick. Cut off any excess pastry and knead all leftovers back together. Roll it out again and cut out 10 8cm circles, which you’ll use to top and seal your bocconotti.

Fill the pastry shells with the ricotta filling up to three-quarters. Top with a spoonful of fruit compote. Close the shells with the cut-out pastry circles and press the edges together to seal them tightly.

Set the muffin tins side-by-side on the middle shelf of the oven. Bake for 30 minutes or until the pastry is golden and the filling is set. Remove from the oven and allow them to cool in their tins. When at room temperature, unmould them carefully and dust with icing sugar.

*You can substitute with some quality store-bought compote.