{ blackberry ricotta tart }

Baking is therapy for me. On Twitter, I had a great conversation with many of you who feel the same way. Turning only a few ingredients into something delicious is instant happiness and relaxation for me. To take a break from work and moving to our new place last week, I made this tart. Pretty blackberries I found from the market got me thinking about this old favorite recipe which I usually make with raspberries. I love the way both, baked and fresh blackberries worked with the soft and luscious ricotta filling.

Ingredients (8-10 slices)

{ crust }
- 1 3/4 cups flour
- 3 tablespoons sugar
- 4 1/2 ounces cold butter
- up to 1/4 cup cold water

{ filling }
- 9 ounces ricotta cheese
- 1/3 cup sugar
- 2 eggs
- 7 ounces fresh blackberries

Mix flour and sugar. Cut in cold butter until the mixture is crumbly. Measure 1/4 cup water, and sprinkle around half of it in the dough. Mix a bit until evenly moist. The dough should hold together when squeezed. If it feels too dry and breaks easily when handled, add more water up to the whole amount. Mix just until combined.

Transfer the dough onto plastic wrap, flatten and cover tightly. Let cool in the freezer for 5-10 minutes until firm. Using hands, fit the dough into a tart pan (22 cm/9 inch) and trim the excess dough from the edges. Poke holes with a fork around the bottom of the crust. Bake at 400 F (200 C) for 10 minutes.

Prepare the filling while the crust is in the oven. Whisk ricotta cheese, sugar and eggs until combined. When the crust is ready, pour the filling on top. Sprinkle half of the blackberries evenly around the filling. Bake at 400 F (200 C) for 20 minutes or until the filling is set but not browned. Allow the tart to cool on a baking rack. Decorate with fresh blackberries.

Comments

[Juls @ Juls' Kitchen]

Gorgeous!!

[Jamie]

Luscious, simply luscious! A ricotta cheesecake like this is perfection - I love the flavor of ricotta in desserts - and the blackberries are fantastic. I have wanted to make something like this but only know one place in Nantes that sells blackberries (my favorite!) and very expensive. But now I must! Beautiful!!!

[Maunika]

That looks amazing. The rich ricotta with the slightly tart blackberries I'm sure would work a treat. Love the photos & the blog:)

[Sarka]

Mmm, ricotta and blackberries, what a great combo! Do you deliver? :) Ok, it looks quite easy to make, so I should give it a try.

[Tengo un horno y se como usarlo]

I could have eaten all your blackberries (an the tart, by the way). The photos make them jump from the screen directly to my mouth.
Yummy!

[Maria @ ScandiFoodie]

Baking is definitely therapy! I need some kitchen therapy every day, makes me get through the week easier ;-) This is such a lovely tart!

[fresh365]

Yum, yum, yum! I haven't been this excited about a dessert in a long time!

[Sasa]

Your egg photo is so lovely! Is that a table or a piece of wood?

[Lospadellatore.blogspot.com]

Hi Tiina!
I'm very happy to have found your foodblog!
Simple posts, amazing photos. A bit problem with recipes, since I use grams... ;-)
I always bake cakes but I never tried to prepare a tart with a shortcrust... but this post inspired me to try!

Nico

[tiina]

Thank you for the sweet comments, friends!

Sasa, it's a wooden box from my dad's childhood home. It's originally from a factory and later on used as a box for potatoes in the cellar. It's very dear to me.

Nico, the type of crust works beautifully with the filling. It gives the tart a cookie like flavor. So glad you found your way here!

[Meeta]

what a lovely looking tart tiina! been waiting for this since you mentioned it! perfect! it's got me inspired!

[Anna Emilia]

It looks so good that I try to make it to a vegan version. And a raspberry version.

Thank you for visiting my small weather diary, it made the cloudy Monday suddenly very sunny!

[Sarah, Maison Cupcake]

This looks absolutely gorgeous, I really must make something with blackberries this season before they disappear.

[tiina]

Meeta, Anna Emilia and Sarah - it's so nice to read your comments! Thank you, ladies!

[Tracy]

So beautiful. It seems like it would be the perfect summer to fall transition tart.

[David]

What a perfect simple recipe! I'm crazy about ricotta and it's such a great idea to combine it with blackberries!
Yum!

[Anh]

the tart looks amazing!!

[bianca]

Yummy, I love the idea of using ricotta cheese, so creamy and delicious!

[Maria]

Love the tart! Your photos are stunning!

[Brad Fallon]

Blackberry anything is amazing but your tart looks delicious! I love the idea of using ricotta.

[JEN RAMOS]

I can HONESTLY say ive never had this before...Mmmm! :))))))))

www.madebygirl.com
madebygirl.blogspot.com

[Jean]

Beautiful tart!

[tiina]

Friends, you overwhelm me with your kindness. Thank you all!

[Ilmapallomatka]

Näyttää kerrassaan niin herkullisen ihanan hyvältä että!

[shoes with red bottoms]

The southeast, which imparts the energy needed to complete transactions, is aligned with the fire element. Kitchens, lunchrooms in offices, computer rooms, heating and lighting systems, and legal matters produce beneficial results in the southeast. When this area is utilized properly, there will be speedy transactions and profits. If there is a missing corner or blockage, transactions will be drawn out and investments will be sluggish.