A really wonderful blueberry tart to make that has that touch of elegance about it, the blueberries look so amazing in this tart with that buttery …
- 1 cup all-purpose flour
- 6 tablespoons cold, unsalted butter, cubed
- 3 tablespoons cold water
- 1 1/2 tablespoons brown sugar
- 1 pinch salt
- 2 cups fresh or frozen (thawed) blueberries
- 1 1/4 cups ricotta cheese
- 1/4 cup honey, divided
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- In the bowl of a food processor, pulse flour, sugar, and salt together, then add the 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 the 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 the 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.