Blueberry Ricotta Tartlettes

Put the flour, confectioners' sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change. Turn the dough out onto a work surface.

Very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough into a tart pan or tartlettes pan.

Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Press the crust in so that the pieces cling to one another and knit together when baked, but don't press so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust for about 30 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Transfer the crust to a cooling rack and let cool completely.

Mix together the ricotta, the confectioners' sugar and the cinnamon. Refrigerate for at least one hour before using it.

Spread the ricotta cream over the tartlettes shells, top with blueberries and enjoy!