Blueberries are in abundance now and I am thinking of all kinds of ways to use them and since I’ve been using ricotta a lot lately I decided to make a mini-kind of ricotta-blueberry tart type of thingy.
I wasn’t always a fan of ricotta but after spending time in Italy last fall and winter there was no avoiding it, they practically throw globs of it at you when you walk down the street, not really, but I did end up eating plenty of it. But who cares about ricotta and me…
This is pretty simple to make.
First use the crust recipe on my, “Fruit Tart with Sweet Cheese” blog entry.
Roll the dough out thinly and line a thin tart pan (with removable bottom) with ruffled edges, you can use another shallow round pan with edges as well (like a deep dish pizza pan) but these tart pans are found everywhere and run about five bucks.
1 ¼ ricotta
1 teaspoon vanilla
1 pint of blue berries
For apricot glaze on top (optional)
½ cup apricot preserves
1 tablespoon water
Mix the ricotta, eggs, sugar and vanilla well. Pour into the tart pan lined with the dough. Place the berries on top carefully pushing them in gently but not submerging them. Bake in a preheated 350 oven for twenty minutes or until the pie has set firm and the crust is lightly browned.
In a small pan put apricot preserves and water and melt it over heat. When liquefied, pour it over the center of the tart. With the back of spoon spread the preserves to the edges of the pan. It should be a thin layer and the heat from the tart will make it easy to spread, but go slow as not to disrupt the sitting blueberries, they don’t like to be disturbed, after all, would you if you were resting in bath of warm sweetened ricotta, I would think not.
This tart is thin and light. Perfect if you’re watching your weight, if not eat two pieces.