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Categories:
sugar active yeast eggs butter flour salt lemon zest low-fat Ricotta cheese confectioners sugar vanilla extract salt yellow nectarines fresh blueberries
Viewed: 72 - Published at: 2 years agoIngredients
- 2 Tbs. sugar
- 1 0.25-oz. pkg. active yeast
- 2 large eggs, at room temperature
- 4 Tbs. butter, melted
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 Tbs. grated lemon zest
- 1 cup low-fat ricotta cheese
- 1/4 cup confectioners sugar
- 1 tsp. vanilla extract
- 18 tsp. salt
- 4 yellow nectarines, pitted and cut into 8 wedges each
- 2 cups fresh blueberries
Method
- To make Crust: Stir sugar and yeast into 1/2 cup warm (110F) water.
- Let stand 5 minutes, or until cloudy.
- Whisk together eggs and butter in bowl.
- Whisk in yeast mixture.
- Combine flour, salt, and zest in bowl.
- Stir in yeast mixture until soft dough forms.
- Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).
- Preheat oven to 375F.
- Coat large baking sheet with cooking spray.
- Punch down dough, and transfer to prepared baking sheet.
- Press into large rectangle, leaving edges thicker, like a pizza crust.
- To make Toppings: Whisk together ricotta, confectioners sugar, vanilla, and salt in bowl.
- Spread ricotta mixture over dough, and arrange nectarine wedges in rows.
- Sprinkle tart with blueberries.
- Bake 30 minutes, or until Crust is crisp and browned on sides and bottom.
- Serve warm or at room temperature.
