Blueberry, ricotta and maple tarts

A tasty way to celebrate spring or any other season!

Perhaps it’s true of many Canadians – I love anything made with maple syrup and it is my go-to sweetener for all sorts of dishes. I especially love it in baking and these tarts are a perfect example of why it works so well. The ricotta layer might make you think of cheesecake (in only the best possible way) and the berries perched on top, kissed with a little lemon zest and balsamic, makes the tarts as pretty as they are delicious. Thanks to the miracle of premade tart shells, they’re ready in just 20 minutes and can be made a few hours ahead of serving, but are best eaten on the day they are prepared. For the prettiest presentation, let the tarts cool thoroughly and gently remove the foil pans before serving.

Ingredients

• 1 cup (250 g) smooth ricotta
• 1/4 cup (60 mL) pure maple syrup
• 12 frozen tart shells
• 1 cup (190 g) fresh blueberries
• Garnishes: grated lemon zest and flavoured balsamic (I like cinnamon or maple)

Method

• Preheat oven to 375F.
• In a small bowl, combine ricotta and maple syrup. Set aside.
• Place tart shells on a baking tray.
• Put about 1 tablespoon (15 mL) of the ricotta mixture in each tart shell.
• Top with berries in a single layer.
• Bake for 15 – 18 minutes, until pastry is golden brown and ricotta is nicely puffed. Berries should be just beginning to release their juices.
• Place tarts on a wire rack and let cool to room temperature.
• Just before serving, pour a small drizzle of flavoured balsamic on top of each tart and sprinkle with lemon zest.

Makes 12 tarts.