Ricotta Fruit Tart Serves 10-12
INGREDIENTS
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Crust (makes 2 dough balls):
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3 cups all-purpose flour
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1 1/4 cups (2 1/2 sticks) unsalted butter, cold
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3/4 cup powdered sugar
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1/4 cup ice water
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2 eggs
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1/2 teaspoon salt
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1/4 teaspoon lemon zest
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Filling:
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2 cups ricotta
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2 cups mascarpone
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-5 tablespoons honey
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1/2 vanilla bean, seeds scraped
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1/2 teaspoon freshly grated lemon zest
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Fruit Topping:
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1 cup blueberries
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1 cup raspberries
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1 cup blackberries
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1 cup red currants
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Glaze:
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1/2 cup water
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1/2 cup orange juice
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1/4 cup sugar
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon cornstarch
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