- Line a fine-mesh strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
- Using a Microplane, finely zest the lemons, reserving the zest. Juice the zested lemons; hold the two separate.
Prepare the berry filling
Add 1 tbsp. lemon zest and 1 tsp. fresh lemon juice to a large mixing bowl. Combine all the berries*, sugar, and flour in a bowl and gently turn with a rubber spatula to combine. Taste and adjust the lemon and sugar to bring the fruit flavor-forward without being overly sweet. Set aside for completing the tart.
*OR* Divide the lemon, sugar, and flour into three bowls and proceed to
keep the berries separate for a more composed-looking center.
Prepare the ricotta
In the bowl of a food processor fitted with the steel blade, place the drained ricotta and add 2 tbsp. of lemon zest, honey, sugar, and vanilla. Process until very smooth, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken.
Stir in the lemon juice and transfer to a pan to cool and thicken. (Consistency will be runny because of the heat from the processing.)
Prepare the tartlets
Lay out the thawed chilled pie dough rounds onto your lined sheet pan. Place 1/4 c. ricotta filling in the center, leaving a .75"-1" edge. Then top with 1/3 c. fruit filling (about 3 of each flavor of berries, 9-10
pieces total). Fold and pleat the edges of the dough in about 1.5" lengths to just cover
the outside of the fruit and ricotta filling to create a rim.
Brush the dough evenly with an egg wash or cream and sprinkle the
sugar directly on the dough and fruit.
Bake in a preheated 325°F oven for 20-25 minutes, or until the dough is cooked through.
Remove to a cooling rack and serve as needed for the shift.
Ingredient availability varies by location*