Honeyed Fruit Tartlets Recipes

BERRY RICOTTA TARTLETS

Steps:

• For 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.
• Place 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.
• On 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.
• For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
• For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
• To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

HONEYED FRUIT TARTLETS

Steps:

• Preheat oven to 375 degrees. Unfold dough on to a lightly floured surface (if needed, roll out to about 13 inches square). Trim edges, and cut dough into twelve 3-by-4-inch rectangles. Transfer to a baking sheet lined with parchment paper. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate 15 minutes.
• Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sugar. Bake, rotating once, until puffed, golden, and cooked through, 25 to 30 minutes. Transfer to a wire rack; let cool completely. Remove puffed insides from within cut border, leaving a thin bottom crust; discard insides. Shells can be stored in an airtight container at room temperature up to 2 days.
• Stir together fruit, honey, lime zest and juice, and salt in a medium bowl. Let stand 30 minutes. Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.