Strawberry-Ricotta Graham Tartlets

Ingredients:

• 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
• 1/4 cup whole wheat flour, or graham flour if you can get it
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• Pinch of ground cloves
• 1 stick unsalted butter, softened
• 2 tablespoons light brown sugar
• 3 tablespoons plus 2 tablespoons granulated sugar
• 2 tablespoons honey
• 1 1/2 teaspoons molasses
• 3/4 pound strawberries, thinly sliced
• 1 1/2 tablespoons fresh lemon juice
• 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
• 2 tablespoons confectioners’ sugar
• 1 teaspoon finely grated lemon zest

Directions:
Make grahams: In a bowl, whisk both flours with the cinnamon, salt and cloves. Beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed on an electric mixer until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour.

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter a 3 1/2-inch round cutter or a smaller cutter of your choice, stamp out your bases.Reroll the dough scraps if necessary. Transfer the grahams to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the grahams to racks to cool completely.

Make toppings: In a bowl, toss the strawberries with the remaining 3 tablespoons of sugar and the lemon juice. Let stand until syrupy, 20 minutes. In a medium bowl, mix the ricotta, confectioners’ sugar and lemon zest.

Assemble tartlets: Spread about 1 tablespoon of the ricotta mixture on each graham. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.

Source: http://smittenkitchen.com/2010/06/strawberry-ricotta-graham-tartlets/