Strawberry-ricotta Graham Tartlets
Photo © Deb Perelman
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup whole wheat flour, or graham flour if you can get it
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- Pinch of ground cloves
- 1 stick unsalted butter, softened
- 2 tablespoons light brown sugar
- 3 tablespoons plus 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired)
- 3/4 pound strawberries, thinly sliced
- 1 1/2 tablespoons fresh lemon juice
- 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
- 2 tablespoons confectioners’ sugar
- 1 teaspoon finely grated lemon zest
- This recipe is vegetarian
- Produce
- Lemon, zest (1 teaspoon)
- Strawberries (3/4 pound)
- Cooking & Baking
- All-purpose flour (1 1/8 cup)
- Brown sugar, light (2 tablespoons)
- Cinnamon (3/4 teaspoon)
- Cloves, ground (1 Pinch)
- Confectioners’ sugar (2 tablespoons)
- Granulated sugar (5 tablespoons)
- Honey (2 tablespoons)
- Molasses (1 1/2 teaspoons)
- Salt (1/2 teaspoon)
- Whole wheat flour (1/4 cup)
- Drinks
- Lemon juice, fresh (1 1/2 tablespoons)
- Dairy
- 1 1/4 cups ricotta (10 ounces)
- Butter, unsalted (1 stick)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 7, 2010 (2 years ago).
11 people saved this recipe.
