"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Lemon Ricotta Tart Recipe

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This recipe for Blueberry Lemon Ricotta Tart, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
2 (8-ounce) packages Crescent Rolls
1 cup Ricotta Cheese
Zest of 2 lemons, divided
2 teaspoons lemon juice, divided
1 tablespoons of one large egg, beaten
2 tablespoons plus 2 teaspoons granulated sugar, divided, plus additional for topping
2 cups blueberries
1 large egg, white only

Directions:
Directions:
1. Preheat oven to 400.

2. Unroll the crescent dough, separate into 4 rectangles. Press diagonal seams together. Cut each rectangle into 4 equal parts. Using a knife, score a -inch border around each piece.

3. In a small bowl, mix the ricotta, zest of 1 lemon, 1 teaspoon lemon juice, beaten egg and 2 teaspoons sugar. Spread the mixture inside the border of each piece of dough.

4. In a small bowl, combine the blueberries, remaining lemon juice and remaining sugar. Toss until the blueberries are coated. Sprinkle the blueberries on top of the ricotta mixture.

5. Brush the crusts with egg white. Sprinkle sugar onto the crust and blueberries. Sprinkle with remaining lemon zest.

6.Bake for 8 minutes or until the crusts are golden brown. Enjoy warm or cold.

Number Of Servings:
Number Of Servings:
6 tarts
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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