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Blueberry Shortbread Tart

Source of Recipe

unknown


List of Ingredients

CRUST:
1 cup softened butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour

FILLING AND TOPPING:
1/2 cup ricotta cheese
1/4 cup powdered sugar
2 tablespoons powdered sugar
1/2 teaspoon vanilla
2 cups fresh blueberries


Recipe

Beat butter and confectioners' sugar at medium speed until light and fluffy. Beat in vanilla. At low speed, beat in flour, 1/2 cup at a time, until dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 350ºF. Divide dough in half. On a floured surface, using a floured rolling pin, roll each dough half into an 8 in. round. Place 1 round on an ungreased baking sheet. Cut remaining round into 8 equal wedges. Place wedges on baking sheet. Bake shortbread until just set, 15 to 20 minutes. Transfer baking sheet to a wire rack to cool slightly. Transfer shortbread to rack to cool completely.

To prepare filling, mix together ricotta cheese, 1/4 cup confectioners' sugar, and vanilla. To assemble, place shortbread round on a plate. Spoon filling over shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with remaining confectioners' sugar. Arrange wedges and remaining berries over filling. WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.