Best Blueberry Ricotta Tart Recipes

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.

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.

BLUEBERRY RICOTTA TART

Steps:

• In the bowl of a food processor, pulse flour, sugar and salt together, then add cold, cubed butter. Pulse until mixture is coarse and crumbly, and butter is pebbly, then drizzle in cold water. Continue to pulse until dough begins to form. Turn dough out onto a lightly floured surface and knead for 2-3 minutes, or until dough ball forms, then form it into a disc and wrap tightly in plastic wrap. Refrigerate dough for at least 1 hour. Once dough has chilled, unwrap and roll it out to 1/8-inch thickness on a lightly floured surface. Preheat oven to 375º F. Transfer dough to a 9-inch pie pan and press it gently, but firmly into the pan. Trim off excess around the edges. Use a fork to prick holes in the bottom, then line with aluminum foil and fill with dried beans (to act as a weight, so it doesn’t rise when you pre-bake it). Place in oven and bake for 12-15 minutes. Remove from oven and let cool completely. To make the filling: beat ricotta and honey until smooth and combined, then add cinnamon and salt. 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. Recipe adapted from Martha Stewart