Baked Lemon-Blueberry Ricotta Tart
A tender ricotta tart bursting with fresh blueberries and bright lemon zest, baked to a golden finish with a flaky, buttery crust. This italian-inspired desserts ready in about 70 minutes layers all-purpose flour, cold and cubed unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp, cold and cubed unsalted butter
- 2 tbsp granulated sugar
- 3 tbsp cold water
- 1 cup ricotta cheese
- 2 large eggs
- 1 tbsp, finely grated lemon zest
- 1 tbsp, fresh lemon juice
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 6 tbsp cold cubed unsalted butter, and 2 tbsp granulated sugar until the mixture resembles coarse crumbs; add 3 tbsp cold water and pulse until dough comes together.
- Step 2: Turn dough onto lightly floured surface and shape into a disk; wrap in plastic and chill for 15 minutes.
- Step 3: Roll chilled dough to a 10-inch circle and press into a 9-inch tart pan with removable bottom, trimming excess dough; prick the bottom with a fork.
- Step 4: In a bowl, whisk 1 cup ricotta cheese, 2 large eggs, 1 tbsp finely grated lemon zest, 1 tbsp fresh lemon juice, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth.
- Step 5: Pour the ricotta mixture into the tart shell and scatter 1 cup fresh blueberries evenly on top.
- Step 6: Bake tart for 40-45 minutes until filling is set and crust is golden.
- Step 7: Remove from oven and let cool completely; dust with powdered sugar before serving.
Frequently asked questions
How long does Baked Lemon-Blueberry Ricotta Tart take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon-Blueberry Ricotta Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon-Blueberry Ricotta Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Blueberry Ricotta Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Blueberry Ricotta Tart?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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