Strawberry-Ricotta Tartlets

  • 12 May - 18 May, 2018
  • Mag The Weekly
  • Cookery


· 1¼ cup all-purpose flour, plus more for dusting

· ¼ cup graham flour

· 1tsp cinnamon

· ½ tsp salt

· Pinch of ground cloves

· 1 stick unsalted butter, softened

· 2tbsp light brown sugar

· 1/3 cup plus 2tbsp granulated sugar

· 2tbsp honey

· 1½ tsp molasses

· ¾ lb. strawberries, thinly sliced

· 1½ tbsp fresh lemon juice

· 1¼ cups fresh ricotta

· 2tbsp confectioners' sugar

· 1tsp lemon zest, finely grated


In a bowl, whisk both flours with cinnamon, salt and cloves. In a standing mixer, beat butter, light brown sugar and two tablespoons of the granulated sugar at medium speed until fluffy, for about a minute. Beat in honey and molasses, for about 30 seconds. Scrape down sides of the bowl and beat in the flour mixture at low speed, until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, for about an hour.

Preheat the oven to 175°C. Line two large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough one-eigth inch thick. Using an oval cookie cutter, stamp out 16 ovals; reroll the dough scraps if necessary. 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 them cool for five minutes then transfer the ovals to racks to cool completely. In a bowl, toss the strawberries with the remaining sugar and lemon juice. Let it stand until syrupy, for 20 minutes. In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest. Spread about a tablespoon of the ricotta mixture on each oval. Arrange strawberries over the ricotta, drizzle with the syrup and serve.