Blueberries are in season and they are as lovely and as sweet as can be! I just devoured a slice of this delicate and light blueberry-ricotta tart I whipped up after a trip to the farmer's market. Thought I would pass the recipe on to you! If you have a little extra time on your hands, why not grab a friend and go blueberry picking , www.pickyourown.org/mass.htm. Ahhhhh lazy summer days............

Blueberry -Ricotta Tart
serves 8

1. Pulse together 1 c all-purpose flour, 1/4 c finely ground blanched almonds, 2 Tbsp. light brown sugar , 2Tbs. toasted wheat germ(only if you wish), 2 Tbsp. light brown sugar, 1/2 tsp. sea salt and 1/2 tsp. baking powder. Add 4 Tbsp. cold, unsalted butter, cut into peices. With food processoer running, add 1/4 to 1/3 low-fat buttermilk until dough holds together(please do not over process). Pat int a disc, wrap in plastic, and refrigerate 1 hour or overnight.

2. Preheat oven to 375F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 91/2 inch tart pan with removable bottom. Trim edges and prick holes in dough. Freeze for 15 minutes. Line with parchment and fell with pie weights(a brick works too) and bake until golden brown.

3. Puree 1/4 c part- skim ricotta with 1/4 tsp. sea salt, 1/4tsp. cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into 2 cups blueberries and arange on top of tart. Chill for 2 hours.

* Pair this pretty little pie with a moscato d'asti or late harvest dessert wine and you will be filled with summer bliss:)

(Photo above by TheKarenD available on Flickr under a Creative Commons license)