mediterranean · fingerfood

Blueberry Ricotta Tartlettes

Name: Blueberry Ricotta Tartlettes
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: into small pieces; 2 cups coarsely chopped blueberries (I pulsed mine 2 to 3 times in the food processor); 1 teaspoon cinnamon; 80 grams confectioners' sugar; 1 egg yolk; 200 grams ricotta; 1/2 teaspoon salt

“If you want to add more gluten free recipes to your collection, Blueberry Ricotta Tartlettes might be a recipe you should try. For 97 cents per serving, you get a hor d'oeuvre that serves 4. One serving contains 228 calories, 7g of protein, and 8g of fat. 1 person has tried and liked this recipe. It is brought to you by Foodista. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. If you have confectioners' sugar, blueberries, cinnamon, and a few other ingredients on hand, you can make it. With a spoonacular score of 28%, this dish is not so amazing. Similar recipes include Gooseberry-Blueberry Tartlettes, Blueberry and Blackberry Serrano with Brie Tartlettes for and a Giveaway, and Cranberry Sausage Tartlettes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Into pieces4 servings
BlueberriesI pulsed mine 2 to 3 times in the food processor2 cups
Cinnamon1 tsp
Confectioners' sugar80 g
Egg yolk1
Ricotta200 g
Salt½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Put the flour, confectioners' sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing.Press the dough into a tart pan, or a tartlettes pan in my case.To make a press-in crust: Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.
2
Bake the crust for about 30 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
3
Spread the ricotta cream over the tartlettes shells, top with blueberries and enjoy!