Blueberry Ricotta Tart
A baked tart with a lemon-scented ricotta filling, fresh blueberries and a buttery crumble topping.
Ingredients
| 1/2 cup | 120 ml | all-purpose flour |
| 1/2 cup plus 2 Tbsp | sugar, divided | |
| 1/2 tsp | 2.5 ml | salt, divided |
| 1/3 cup | 80 ml | cubed chilled unsalted butter |
| 1 cup | 240 ml | ricotta cheese |
| 2 tsp | 10 ml | lemon zest |
| 1 tsp | 5 ml | vanilla extract |
| 2 Tbsp | 30 ml | honey |
| 1 | egg yolk | |
| 1 lb | 455 g | pastry crust, chilled |
| 1 cup | 240 ml | blueberries |
Instructions
Serves: 8
- In a small bowl, blend flour, ½ cup sugar, and ¼ teaspoon salt. Using your fingers, rub butter into the mixture until it resembles coarse sand. Cover and chill for 30 minutes.
- In a large bowl, whisk together the ricotta, lemon zest, vanilla, honey, 2 tablespoons sugar, egg yolk, and ¼ teaspoon salt. Cover and chill for 30 minutes.
- Heat the oven to 350°F.
- Press the pastry crust into a 12" tart pan. Pour the ricotta mixture into the crust. Arrange the blueberries over the ricotta mixture, then top with the flour and butter mixture.
- Bake for 50 minutes or until the fruit is bubbling and the pastry is golden brown. Cool to room temperature before serving.