Blueberry Shortbread Tart

* Exported from MasterCook *

Blueberry Shortbread Tart

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Desserts Fruits
Pies, Tarts, & Cobblers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING AND TOPPING
1/2 cup ricotta cheese
1/4 cup confectioner's sugar
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries

1. Beat butter and confectioners' sugar at medium speed until light and
fluffy. Beat in vanilla.

2. 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 min.

3. Preheat oven to 350deg. 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.

4. Cut remaining round into 8 equal wedges. Place wedges on baking
sheet.

5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet
to a wire rack to cool slightly. Transfer shortbread to rack to cool
completely.

6. To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners' sugar, and vanilla.

7. 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.

- - - - - - - - - - - - - - - - - -

NOTES : A rich and unusual dessert, this is marvelous for teatime.