Blueberry shortbread tart

 
                         Blueberry Shortbread Tart
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:50
 Categories    : Desserts                         Fruits
                 Pies, Tarts, & Cobblers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter -- softened
      1/2  cup           confectioner's sugar
    1      teaspoon      vanilla extract
    2      cups          all-purpose flour
                         FILLING AND TOPPING
      1/2  cup           ricotta cheese
      1/4  cup           confectioner's sugar
    2      tablespoons   confectioner's sugar
      1/2  teaspoon      vanilla extract
    2      cups          fresh blueberries
 
 1.  Beat butter and confectioners' sugar at medium speed until light and 
 fluffy. Beat in vanilla.
 
 2.  At low speed, beat in flour, 1/2 cup at a time, until dough forms.  
 Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.
 
 3.  Preheat oven to 350deg.  Divide dough in half.  On a floured surface, 
 using a floured rolling pin, roll each dough half into an 8 in. round.  
 Place 1 round on an ungreased baking sheet.
 
 4.  Cut remaining round into 8 equal wedges.  Place wedges on baking 
 sheet.
 
 5.  Bake shortbread until just set, 15 to 20 min.  Transfer baking sheet 
 to a wire rack to cool slightly.  Transfer shortbread to rack to cool 
 completely.
 
 6.  To prepare filling, mix together ricotta cheese, 1/4 cup 
 confectioners' sugar, and vanilla.
 
 7.  To assemble, place shortbread round on a plate.  Spoon filling over 
 shortbread; sprinkle with 1 1/2 cups blueberries.  Dust wedges with 
 remaining confectioners' sugar.  Arrange wedges and remaining berries 
 over filling.
 
 WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.
 
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 NOTES : A rich and unusual dessert, this is marvelous for teatime.