This creamy tart overflowing with wild grapes is good for you and your pleasure. The recipe is from the entire university, July/August 2010. The tart is made with all-purpose flour, ground almonds, toasted wheat germ, light brown sugar, kosher salt, baking powder, unsalted butter, low-fat milk, ricotta cheese, cinnamon, honey, and blueberries. The directions are to mix the dry ingredients in a food processor, add the butter and milk, chill the dough, roll it out, bake the crust, mix the ricotta with cinnamon and honey, spread it in the crust, top with blueberries, and chill for two hours. The tart is perfect for July when blueberries are in season.
27.04.2023 @ 15:41
This creamy tart overflowing with wild grapes is good for you and your pleasure. The recipe is from the entire university, July/August 2010. The tart is made with all-purpose flour, ground almonds, toasted wheat germ, light brown sugar, kosher salt, baking powder, unsalted butter, low-fat milk, ricotta cheese, cinnamon, honey, and blueberries. The directions are to mix the dry ingredients in a food processor, add the butter and milk, chill the dough, roll it out, bake the crust, mix the ricotta with cinnamon and honey, spread it in the crust, top with blueberries, and chill for two hours. The tart is perfect for July when blueberries are in season.