Blueberry Ricotta Tart Food

BLUEBERRY-RICOTTA TART

Steps:

• In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
• Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

HEALTHY BLUEBERRY-RICOTTA TARTLETS

Steps:

• Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
• Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
• Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.

BERRY RICOTTA TARTLETS

Steps:

• For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
• On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
• For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
• For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
• To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

GLUTEN-FREE BLUEBERRY AND SWEET RICOTTA CROSTATA

Steps:

• Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
• Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
• Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
• Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
• Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
• Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

BLUEBERRY TOASTS WITH LEMON RICOTTA

Steps:

• Heat oven to 375 degrees.
• Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
• Mix lemon juice and ricotta together in a bowl. Spread ricotta over each toast and top with blueberries, almonds and a sprinkle of lemon zest.

BLUEBERRY RICOTTA SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
• In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

FRESH FIG, BLUEBERRY, AND RICOTTA TART

Steps:

• Preheat your oven to 400 degrees F and, if using store/previously prepared pie crust, ensure that one sheet is thawed.
• In a small bowl, mix the ricotta, the juice and zest of one lemon, the yolk of the egg (reserve the white for later), the salt, and 3 tablespoons of the sugar. Set this mix aside.
• In another small bowl, sprinkle the blueberries with an additional tablespoon of sugar. Spread out your halved figs and likewise sprinkle them with about a tablespoon of sugar.
• Now you're ready to assemble your tart. On a greased sheet pan, unroll your crust to form a rough oval or circle. Spread this with the ricotta mixture, leaving at a 1-1.5 inch border around the edge (you'll be folding up the tart). Sprinkle half of the blueberries over the ricotta, then distribute your figs evenly, then sprinkle the other half of the blueberries. Fold up the edges of the tart just to cover the sides. I like to fold in on the left and right, form corners, then fold up the top and bottom. But this is rustic--fold gently however you like so that the cheese and berries won't leak onto the pan.
• Find your reserved egg white, mix it with a tablespoon of water or milk, and brush the sides of the tart. Sprinkle this with the final tablespoon of sugar, and bake for 25-35 minutes or until golden brown and the berries are beginning to bubble.