Alright- I'll admit it. I like to have a little something sweet after each meal. Or with each meal. Or smack dab in the middle of the afternoon when I have nothing else to eat. To prove this point, I currently have little tiny stashes of dark chocolate hidden throughout the house. So sorry to my husband if you're discovering this for the first time right now. I still love ya. And no, I won't show you where they are, but if you ask really nicely I might go uncover a small bit for you when you're not looking.
My love for sweets translates into a lot of mad-science action in the kitchen, and this Lemon Ricotta Tart was the result of some of that play.
Lemon Ricotta Tart (with Blueberries)
1 sheet puff pastry, thawed according to directions on package
3/4 lb part skim ricotta cheese
1/4 c sugar, plus some for dusting pastry
zest and juice of 1/3 lemon
1 egg
2 cups blueberries, raspberries, blackberries or strawberries, cleaned
Mix ricotta, sugar, lemon and egg just until blended.
Place thawed pastry on parchment lined baking sheet and sprinkle remaining sugar over the top. With a knife, lightly score a 1/4 inch border around the edge of the pastry and poke a few holes in the center.
Spread the ricotta mixture evenly inside the border.
Top with berries.
Bake at 425 for 10 minutes, then reduce heat to 350 for remaining 25 minutes, until the ricotta is set and the pastry is nicely browned.
