Strawberry-Ricotta Tartlets
"Hungry Mother, in the Yankee bastion of Cambridge, Massachusetts, is a leader in the national Southern-restaurant trend. Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says...."
INGREDIENTS
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1 all-purpose flour
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2 all-purpose flour
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1/4 graham flour (see Tips & Techniques)
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1 cinnamon
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1/2 salt
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1 ground cloves
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1 unsalted butter
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2 light brown sugar
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cup(s) granulated sugar
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2 granulated sugar
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2 honey
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1.5 molasses
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3/4 strawberries
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1.5 fresh lemon juice
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1.25 fresh ricotta
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2 confectioners' sugar
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1 finely grated lemon zest
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