Blueberries are abundant right now, here’s an absolutely scrumptious way to enjoy them in a rich blueberry ricotta tart!
If you’re really in a hurry you could use a pre-made tart or pie crust, but you’ll be missing out on the light fluffy buttery layers that this crust recipe offers.
1 cup all-purpose flour
6 tablespoons cold, unsalted butter, cubed
3 tablespoons cold water
1 1/2 tablespoons brown sugar
1 pinch salt
2 cups fresh or frozen (thawed) blueberries
1 1/4 cups ricotta cheese
3 Tablespoons honey, divided
1/4 teaspoon cinnamon
1/4 teaspoon salt
To make the crust combine the flour, sugar & salt in a food processor and pulse, drop in the cubed butter and pulse again until the mixture is crumbly and the butter pieces are pea sized. Then add the water, drizzling it in while pulsing to form a dough.
Overturn the dough onto a lightly floured counter, kneading gently 5 times. Wrap it in plastic wrap &
Refrigerate dough for 1 hour.
Preheat oven to 375º F.
Roll the dough out like a pie crust and line a tart baking dish or pie plate with it, trimming off any excess. Prick a few airholes in the bottom, cover it with a piece of foil or parchment paper and fill with dried beans or pie weights.
The beans or pie weights prevent the dough from bubbling prematurely or the edges from sinking down.
Bake for 12-15 minutes.
Remove from oven and let cool completely.
To make the filling: Combine ricotta, 2 Tbs honey, cinnamon and salt in a bowl, beating well until smooth.
Drizzle remaining honey over blueberries and then fold blueberries into mixture, but make sure not to over mix.
Pour mixture into cooled pie shell and evenly spread over the top.
Place in refrigerator and let chill at least 2 hours before serving.
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