*  Exported from  MasterCook  *

                        Blueberry Shortbread Tart

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 350°.  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.

                   - - - - - - - - - - - - - - - - - - 
NOTES: A rich and unusual dessert, this is marvelous for teatime.