Blueberry Ricotta Tart
INGREDIENTS
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Crust:
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1 cup all-purpose flour
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6 tablespoons cold, unsalted butter, cubed
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3 tablespoons cold water
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1 1/2 tablespoons brown sugar
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1 pinch salt
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Filling:
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2 cups fresh or frozen (thawed) blueberries
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1 1/4 cups ricotta cheese
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1/4 cup honey, divided
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1/4 teaspoon cinnamon
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1/4 teaspoon salt
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