225g plain flour
110g soft brown sugar
110g cold unsalted butter
4 egg yolks
1 big tub of blueberries (I didn't have enough so I used some cherries too)
In a mixer, put in the butter, flour, sugar, yolks and mix until you have a dough.
Wrap the dough in clingfilm and chill it for an hour.
Preheat the oven to 180C and grease a tart case.
In a saucepan, tip in the blueberries on medium heat. If they start to stick to the pan or dry, add a dash of water. Stir occassionaly.
When the blueberries have softened but are still whole, drain of water and take off the heat.
Roll out the pastry and line the tart case.
Spread ricotta over the base and tip the blueberries on to the ricotta-lined pastry evenly.
Cook for 40 minutes or until the pastry is completely cooked.
Serve warm with vanilla ice-cream.