Berry Ricotta Tartlets
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Fine Sea Salt1 cup
Sugar1 tbsp
Honey1 tsp
Pure Vanilla Extract1 cup
Blackberry1 cup
Blueberry1 tbsp
Lemon Juice1 cup
Powdered Sugar2 tsps
Lemon ZestDirections:
1
For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt
2
Set aside
3
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
4
Beat in the honey and vanilla
5
With the machine running, gradually add the dry ingredients and blend until incorporated
6
Transfer the mixture to a work surface and knead into a dough
7
Wrap the dough in plastic wrap and refrigerate for 30 minutes
8
Place an oven rack in the center of the oven
9
Preheat the oven to 350 degrees F
10
Line a baking sheet with parchment paper or a silicone liner
11
Set aside
12
On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick
13
Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet
14
Gather any scraps of dough and gently knead together
15
Roll out until 1/4-inch thick
16
Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles)
17
Bake until slightly golden around the edges, 10 to 12 minutes
18
Cool on the baking sheet for 15 minutes
19
For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar
20
Let the mixture stand for 30 minutes
21
For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest
22
To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust
23
Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture
24
Arrange on a platter and serve