Ricotta Tart with Honey-Thyme Glaze and a Pine-Nut Crust
March 2003
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Recipe Summary
Ingredients
Directions
Make Ahead
The unglazed tart can be refrigerated for up to 2 days.
Notes
If you don't have pie weights to hold down the dough when pre-baking (blind baking) the crust, use dried beans or rice. The beans or rice can be stored and re-used, but let them cool completely before place them in an airtight container.