Blueberries have more antioxidant value than almost any other food! So eat them up this summer to protect your heart, brain and age-related illnesses.
- 1 cup flour
- 1/4 cup finely ground blanched almonds
- 2 tablespoons toasted wheat germ
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 4 tablespoons cold, unsalted butter, cut into pieces
- 1/4 to 1/3 cup low-fat buttermilk
- 1 1/4 cups part-skim ricotta
- 1/4 teaspoon cinnamon
- 3 tablespoons honey
- 2 cups fresh blueberries
- In a food processor pulse together flour, blanched almonds, toasted wheat germ, light brown sugar, kosher salt and baking powder. Add butter and process until largest pieces are the size of small peas. With machine running, add buttermilk until dough just holds together. Pat into a disc, wrap in plastic and refrigerate for 1 hour (or overnight).
- Preheat oven to 375 degrees. On a lightly, floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
- Puree ricotta, salt, cinnamon and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into 2 cups blueberries and arrange on top of tart. Chill for 2 hours.
Yields 8 servings
Nutrition: Per Serving: 256 calories, 6g saturated fat, 5g unsaturated fat, 28mg cholesterol, 32g carbohydrates, 193mg sodium, 8g protein, 2g fiber