ITALIAN BLUEBERRIES AND RICOTTA TART

It’s time for blueberries picking! Jam: done. Grappa: done. Blueberries with sugar: done. Blueberry cake: why not?

ITALIAN BLUEBERRIES AND RICOTTA TART

 

Ingredients (short pastry)

Egg: 1

Flour: 300g

Sugar: 130g

Butter: 125g

Baking powder: 8g

Salt: 1 pinch

Ingredients (filling)

Ricotta: 250g

Crumbled almonds: 40g

Blueberries: 50g

Sugar: 90g

Egg: 1

How to do italian blueberries and ricotta tart

 

• Blend eggs with sugar and softened butter. Then add sieved flour and baking powder. Envelop the dough in some clingfilm and put it in the fridge.
• Meanwhile, mix ricotta with almonds, sugar and blueberries.
• Roll the dough out and put it in a cake-tin (save a bit for decoration). Fill the tart and decore with some short pastry strips. Bake for nearly 35 minutes, 180°C.

 

Some tips

You can replace blueberries with chocolate slivers, or use raisins and lemon peel.

 

Would you like serve other italian traditional recipe? Click here  

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