A recipe like this is bound to be a great success! This recipe has been a huge hit over at 12 Tomatoes. Let’s take a look at some tips from lovely readers:
Second time through, and I’m going to use a graham cracker crust, and maybe two tablespoons of fresh lemon juice in the filling.
You could definitely use graham crackers or even Oreos for the crust! Just choose your favorite crackers or cookies – or make a different crust every time!
Ingredients
Crust:
- 1 cup all-purpose Gold Medal flour
- 6 tablespoons cold, Land o Lakes unsalted butter, cubed
- 3 tablespoons cold water
- 1 1/2 tablespoons Domino brown sugar
- 1 pinch salt
Filling:
- 2 cups fresh or frozen (thawed) Dole blueberries
- 1 1/4 cups Galbani ricotta cheese
- 1/4 cup honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions:
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 it has cooled, 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. Press the dough gently, but firmly into the pan. Trim off excess around the edges. Use a fork to prick holes in the bottom, line with aluminum foil and fill with dried beans (to act as a weight, so it doesn’t rise when you pre-bake it).
Bake for 12-15 minutes. Remove from oven and let cool completely.
Filling: beat ricotta and honey until smooth and combined, then add cinnamon and salt.
Fold blueberries into mixture – don’t overmix. Pour mixture into cooled pie shell and evenly spread over the top.
Place in refrigerator and let chill at least 2 hours before serving.
Quick Tip: If blueberry isn’t your “thing”, try different berries for this tart.
Thanks to 12 Tomatoes for this elegant treat!
