Dana Treat – Treat Yourself

Coming Full Circle

Posted April 24, 2010

Strawberry-Ricotta Tartlets
Adapted from Food & Wine
Makes 16 tartlets

This recipe calls for an oval cookie cutter which I was not able to find.  I bought a cheap 3-inch round one and squished it into an oval.

1 cup plus 2 tbsp. flour, plus more for dusting
¼ cup graham flour
1 tsp. cinnamon
½ tsp. salt
Pinch of ground cloves
1 stick unsalted butter, softened
2 tbsp. light brown sugar
1/3 cup plus 2 tbsp. granulated sugar
2 tbsp. honey
1½ tsp. honey
¾  pound strawberries, thinly sliced
1½ tbsp. fresh lemon juice
1¼ cup fresh ricotta (10 ounces)
2 tbsp. confectioners’ sugar
1 tsp. finely grated lemon zest

1.  In a bowl, whisk together both flours with the cinnamon, salt, and cloves.  In a standing mixer, beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed until fluffy, about 1 minute.  Beat in the honey and molasses, about 30 seconds.  Scrape down the side of the bowl and beat in the flour at low speed, just until incorporated.  Pat the dough into a disk, cover with plastic wrap, and refrigerate until firm, about 1 hour.  (DT: I refrigerated my dough overnight.  It took quite a while for it to warm up enough to roll, but suffered no ill effects.)

2.  Preheat oven to 350ºF.  On a lightly floured work surface, roll out the dough 1/8-inch thick.  Using a 3-inch oval cookie cutter, stamp out 16 ovals; reroll the dough scraps if necessary.  (DT: There is no need to re-chill the dough.)  Transfer the ovals to the baking sheets and bake for about 12 minutes, rotating the pans halfway through until lightly golden around the edges.  Let cool on the pans for 5 minutes, then transfer the ovals to racks to cool completely.

3.  In a bowl, toss the strawberries with the remaining 1/3 cup of sugar and the lemon juice.  Let stand until syrupy, about 20 minutes.

4.  In a medium bowl, mix the ricotta, confectioners’ sugar, and lemon zest.  Spread about 1 tablespoon of the ricotta mixture on each oval.  Arrange the strawberries over the ricotta and if there is syrup from the strawberries, drizzle over.

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