Berry Ricotta Tartlets

• 1 cup all-purpose flour, plus extra, for dustingflour
• 1/2 cup almond flouralmond-flour
• 1/4 teaspoon fine sea saltsalt
• 1/2 cup (1 stick) unsalted butter, at room temperaturebutter
• 1/2 cup sugarsugar
• 1 tablespoon honeyhoney
• 1 teaspoon pure vanilla extractvanilla
• 4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cupstrawberry
• 1/2 cup blackberries or raspberries, halvedraspberry
• 1/2 cup blueberriesblueberry
• 1 tablespoon lemon juicelemon-juice
• 1 tablespoon powdered sugarsugar
• 1 1/2 cups whole milk ricottaricotta
• 1/4 cup powdered sugarsugar
• 2 teaspoons lemon zestlemon
• Special equipment: a 2 1/2-inch round cookie cutter

1. 01For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. 02Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
3. 03On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
4. 04For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
5. 05For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.

Calories

164 kcal

Protein

4 g

Fat

9 g

Saturated fat

5 g

Carbs

16 g

Fiber

1 g

Sugar

10 g

Sodium

51 mg

Cholesterol

24 mg

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