Photo: Berry Ricotta Tartlets Recipe
Ingredients
Crust:
- 1 cup all-purpose flour, plus extra, for dusting
- 1/2 cup almond flour
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
Berries:
- 4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
- 1/2 cup blackberries or raspberries, halved
- 1/2 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar
Ricotta Topping:
- 1 1/2 cups whole milk ricotta
- 1/4 cup powdered sugar
- 2 teaspoons lemon zest
- Special equipment: a 2 1/2-inch round cookie cutter
Directions
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.
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By milkayphoto
on April 02, 2012
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I first made the recipe as written and it was good. When I made it a 2nd time, with the following changes, it was EVEN better.
I added a few drops of almond extract to the dough to bring out the almond flavor. YUM.
For the ricotta filling, I used less powdered sugar but added some honey (this simple addition made the flavor more complex instead of just being ‘sugary sweet’. I also only used 1 tsp of lemon zest. I liked the lemon flavor but thought it overpowered the almond instead of balancing with it (made it with 2 tsps the first time. Using less fixed this.
There is NO NEED to add sugar and lemon juice to the berries! This only made the ricotta filling wet and drippy and the tartlets more difficult to pick up and eat. The fresh strawberries, blueberries and blackberries on top are delish AS IS.
The last change to bring everything together was a dusting of powdered sugar. Delightful! I KNOW I will be serving this light and refreshing dessert ALL summer long!
By joysong811
Chicago, IL
on November 16, 2011
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These were great. I went to the store and priced the almond flour. I wasn't interested in paying that amount at the local store. I went online and found out that almond flour is just finely grounded unsalted almonds (which I keep in my house as a snack. I ground the almonds in my coffee grinder. Voila, almond flour. I served these at a dessert party. They were a hit. I would even eat the cookie by itself.
By peachypeach01
Los Angeles, CA
on September 01, 2011
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I'm not a very experienced baker, but this dessert makes me look great! Each step was easy, and the final product is a delightful dessert that is refreshing and perfect for the summer. The ricotta blended with powdered sugar and lots of lemon zest was delicious.
I substituted fresh figs for the rasberries, and they taste great with the strawberries, and blueberries.
Read all 6 reviews