Berry Ricotta Tartlets

• 1 cup all-purpose flour, plus extra, for dusting
• 1/2 cup almond flour
• 1/4 teaspoon fine sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
• 1/2 cup blackberries or raspberries, halved
• 1/2 cup blueberries
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar
• 1 1/2 cups whole milk ricotta
• 1/4 cup powdered sugar
• 2 teaspoons lemon zest
• Special equipment: a 2 1/2-inch round cookie cutter

1. For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
2. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes.
4. Beat in the honey and vanilla.
5. With the machine running, gradually add the dry ingredients and blend until incorporated.
6. Transfer the mixture to a work surface and knead into a dough.
7. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8. Place an oven rack in the center of the oven.
9. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner.
10. Set aside.
11. On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick.
12. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet.
13. Gather any scraps of dough and gently knead together.
14. Roll out until 1/4-inch thick.
15. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles).
16. Bake until slightly golden around the edges, 10 to 12 minutes.
17. Cool on the baking sheet for 15 minutes.
18. For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar.
19. Let the mixture stand for 30 minutes.
20. For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
21. To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust.
22. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture.
23. Arrange on a platter and serve.

flour, almond flour, salt, unsalted butter, sugar, honey, vanilla, strawberries, blackberries, blueberries, lemon juice, powdered sugar, milk ricotta, powdered sugar, lemon zest, cutter

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/berry-ricotta-tartlets-recipe.html (may not work)