Blueberry Lemon Ricotta Tart


  1. Preheat oven to 400°.
  2. Unroll the crescent dough, separate into 4 rectangles. Press diagonal seams together. Cut each rectangle into 4 equal parts. Using a knife, score a ¼-inch border around each piece.
  3. In a small bowl, mix the ricotta, zest of 1 lemon, 1 teaspoon lemon juice, beaten egg and 2 ½ teaspoons sugar. Spread the mixture inside the border of each piece of dough.
  4. In a small bowl, combine the blueberries, remaining lemon juice and remaining sugar. Toss until the blueberries are coated. Sprinkle the blueberries on top of the ricotta mixture.
  5. Brush the crusts with egg white. Sprinkle sugar onto the crust and blueberries. Sprinkle with remaining lemon zest.
  6. Bake for 8 minutes or until the crusts are golden brown. Enjoy warm or cold.     

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen