Martha Stewart Blueberry-Ricotta Tart

Martha Stewart blueberry-ricotta tart turns part-skim ricotta, honey and fresh blueberries into a creamy, no-fuss tart with a nutty almond crust in 4 hours 30 minutes. This easy summer dessert fits Fourth of July cookouts, potluck tables, brunch parties and relaxed weekend get-togethers.

Chill the finished tart for the full 2 hours, because that time lets the honeyed ricotta set firm enough to slice cleanly. Skip it and the filling slumps and the berries slide off the wedges.

Martha stirs ground almonds and toasted wheat germ into the dough, which gives the crust a nutty, wholesome flavor you won't get from plain pastry. The filling is part-skim ricotta pureed with cinnamon and honey, so it's lighter than a cream-based custard.

Martha Stewart Blueberry-Ricotta Tart

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

250

kcal

A crisp, nutty almond crust holds a smooth ricotta filling scented with cinnamon and honey. Honey-glossed blueberries pile on top, and a long chill makes the tart slice neatly.

Ingredients

• 1 cup all-purpose flour
  

• 1/4 cup finely ground blanched almonds
  

• 2 tablespoons toasted wheat germ
  

• 2 tablespoons light brown sugar
  

• 1/2 teaspoon kosher salt
  

• 1/2 teaspoon baking powder
  

• 4 tablespoons cold, unsalted butter, cut into pieces
  

• 1/4 to 1/3 cup low-fat buttermilk
  

• 1 1/4 cups part-skim ricotta
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon cinnamon
  

• 1 tablespoon plus 2 more tablespoons honey
  

• 2 cups blueberries
  

Directions

• Make the dough: Pulse 1 cup all-purpose flour, 1/4 cup finely ground blanched almonds, 2 tablespoons toasted wheat germ, 2 tablespoons light brown sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon baking powder in a food processor. Then add 4 tablespoons cold butter and process until the largest pieces are the size of small peas.
• Chill the dough: With the machine running, add 1/4 to 1/3 cup low-fat buttermilk until the dough just holds together. Pat it into a disc, wrap it in plastic wrap and refrigerate for 1 hour or overnight.
• Roll and fit the dough: Preheat the oven to 375°F, then roll the dough 1/8 inch thick on a lightly floured surface. Fit it into a 9 1/2-inch tart pan with a removable bottom, trim the edges flush and prick the dough with a fork.
• Freeze the shell: Freeze the lined pan for 15 minutes so the dough firms up before it hits the heat. That helps the sides hold their shape while the shell bakes.
• Blind bake the crust: Line the shell with parchment paper, fill it with pie weights and bake for 25 minutes. Remove the parchment and weights, then bake 15 to 20 minutes more until golden brown and dry.
• Make the filling: Let the shell cool completely. Puree 1 1/4 cups part-skim ricotta with 1/4 teaspoon salt, 1/4 teaspoon cinnamon and 1 tablespoon honey, then spread it into the shell.
• Top with blueberries: Gently stir 2 tablespoons honey into 2 cups blueberries so they don't burst. Arrange them over the ricotta, then chill the tart for 2 hours before slicing.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries on this tart?

Fresh berries work best here, because frozen ones bleed purple juice and turn the ricotta soggy. If frozen is all you have, thaw them completely and pat them very dry before tossing them with the honey.

How long does blueberry-ricotta tart keep in the fridge?

Covered loosely, it keeps for about 2 days in the fridge. The crust softens a little over time, so it tastes best the day you make it.

Can I make the crust ahead of time?

Yes, the dough can chill in the fridge overnight, as the recipe allows. You can also bake the shell a day ahead and keep it at room temperature, then fill it before serving.

Can I make this tart without a food processor?

Use a pastry cutter or your fingertips to work the cold butter into the dry ingredients until the pieces are pea-sized. Then stir in the buttermilk with a fork until the dough just holds together.

What's the biggest mistake with this tart?

Filling the shell while it's still warm is the most common slip, since the heat melts the ricotta into a runny layer. Let the crust cool completely first, and always chill the finished tart for the full 2 hours.