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Ricotta Custard Blueberry Tart with Nut Crescent Crust Recipe on Food52

Ricotta Custard Blueberry Tart with Nut Crescent Crust
Ingredienti
Frutta e verdura
  • 5 cups Blueberries, fresh
Prodotti da frigo
  • 1 Egg
  • 3 Egg yolks
Condimenti
  • 2 oz Apricot preserves
  • 2 tbsp Lemon juice, freshly squeezed
Lievito e spezie
  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1 generous dash Cinnamon
  • 1/4 tsp Nutmeg, ground
  • 5 tbsp Sugar
  • 4 tsp Vanilla
  • 1/4 cup Wheat germ
Noci e semi
  • 4 oz Pecans, toasted
Latticini
  • 3 oz Butter
  • 1 1/2 cups Ricotta
Altro
  • 1 Healthy pinch freshly grated nutmeg (optional)

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