Ricotta Blackberry Tart
2 cups ricotta
zest from 1 orange
1/2 cup granulated sugar
4 cups blackberries
3/4 cup butter
1/2 cup powdered sugar
1 1/2 cups flour
1/2 cup toasted sliced almonds
1/2 tsp almond extract
1/2 tsp salt
1 pint blackberries for garnish
Grease a 9 inch spring form pan
Preheat oven to 350 degrees
In a large bowl combine ricotta and orange zest. Add 3 of the egg that have been lightly beaten to the ricotta mixture as well as the granulated sugar. Mix well and pour into prepared pan. Sprinkle berries over the top of ricotta mixture.
In the bowl of a food processor add the remaining ingredients except nuts and pulse until in begins to form a dough. Stir in by hand the almonds. Crumble the topping mixture over the berries and bake 35-45 minutes or until knife comes clean in the center of the ricotta custard.
Remove from oven and allow to cool completely and then refrigerate for at least 2 hours
Remove outer ring of pan and garnish with remaining pint of berries and dust with powdered sugar.