Blueberry shortbread tart

Yield: 8 Servings

Measure Ingredient
1 cup Butter -- softened
½ cup Confectioner's sugar
1 teaspoon Vanilla extract
2 cups All-purpose flour
FILLING AND TOPPING
½ cup Ricotta cheese
¼ cup Confectioner's sugar
2 tablespoons Confectioner's sugar
½ teaspoon Vanilla extract
2 cups Fresh blueberries

1. Beat butter and confectioners' sugar at medium speed until light and fluffy. Beat in vanilla.

2. At low speed, beat in flour, ½ cup at a time, until dough forms.

Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.

3. Preheat oven to 350deg. Divide dough in half. On a floured surface, using a floured rolling pin, roll each dough half into an 8 in. round. Place 1 round on an ungreased baking sheet.

4. Cut remaining round into 8 equal wedges. Place wedges on baking sheet.

5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet to a wire rack to cool slightly. Transfer shortbread to rack to cool completely.

6. To prepare filling, mix together ricotta cheese, ¼ cup confectioners' sugar, and vanilla.

7. To assemble, place shortbread round on a plate. Spoon filling over shortbread; sprinkle with 1½ cups blueberries. Dust wedges with remaining confectioners' sugar. Arrange wedges and remaining berries over filling.

WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.

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